This Cinnamon Zucchini Bread is super moist and smells amazing while baking! With a touch of cinnamon and hidden veggies, it’s a tasty treat that’s perfect any time of the day.
I love popping this bread out of a Bundt pan. It looks so pretty on the table, and I can’t resist sneaking a slice as soon as it cools down. Oh, who am I kidding? I usually grab two! 😄
Key Ingredients & Substitutions
Zucchini: Fresh green zucchini is key for moisture. If you can’t find zucchini, you could try using grated carrots for a similar effect. Just make sure to squeeze out the excess moisture the same way!
Flour: All-purpose flour works great here, but for a healthier twist, consider using whole-wheat flour or a gluten-free blend. If you’re using whole-wheat flour, add a tablespoon of yogurt for extra moisture.
Oils: I prefer vegetable oil for its neutral flavor, but you can substitute with melted coconut oil or applesauce to reduce calories and add a hint of sweetness.
Spices: The cinnamon and nutmeg add warmth, but feel free to swap nutmeg for ground ginger or omit it altogether if you’re not a fan of spices.
Nuts and Add-ins: While walnuts or pecans add crunch, you could also use sunflower seeds for a nut-free option. If you want a fun twist, mini chocolate chips are a nice addition!
What’s the Best Way to Prepare Shredded Zucchini?
Preparing the zucchini correctly ensures your bread remains moist and fluffy. Here’s how to do it:
- Start by washing and cutting off the ends of the zucchinis.
- Grate the zucchini using a box grater or food processor. The finer the shred, the better it blends into the bread.
- Place the grated zucchini in a clean kitchen towel and twist to squeeze out excess moisture. This step is crucial! Too much moisture can make the bread soggy.
- Once squeezed dry, measure out 2 cups for your recipe, and you’re ready to go!
Following these tips will help you create a deliciously moist Cinnamon Zucchini Bread that everyone will enjoy!
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchinis, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or mini chocolate chips (optional)
How Much Time Will You Need?
This delightful Cinnamon Zucchini Bread will take about 15 minutes to prepare, plus 55-65 minutes to bake. After baking, let it sit for 15 minutes before transferring to a rack. So, set aside about 1.5 hours total for making this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Greasing and flouring a Bundt pan is important here. Make sure it’s well coated so your bread comes out easily later!
2. Combine Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This step helps your bread rise evenly and gives it that perfect spice flavor.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat these together until everything is mixed well. This is where the delicious moisture comes from!
4. Add Eggs:
Add the eggs to the sugar mixture one at a time. Make sure to beat well after each addition—you want to incorporate air for a light and fluffy bread!
5. Stir in Vanilla:
Next, stir in the vanilla extract. The smell alone will make you excited to dig in!
6. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined; be careful not to over-mix! This will help keep your bread tender and nice.
7. Fold in Zucchini and Add-Ins:
Now, fold in the shredded zucchini, along with any nuts, raisins, or chocolate chips if you’re adding them. This step adds flavor, texture, and fun surprises in every slice!
8. Fill the Bundt Pan:
Pour the batter evenly into your prepared Bundt pan. Make sure it’s spread evenly so it bakes nicely!
9. Bake to Perfection:
Pop the Bundt pan in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cooling Time:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely. This will help keep it moist!
11. Serve and Enjoy!
Finally, slice your gorgeous, moist cinnamon zucchini bread and serve. It’s perfect for breakfast, a snack, or even dessert! Enjoy every delicious bite!
FAQ for Moist Cinnamon Zucchini Bread in a Bundt Pan
Can I Use Different Types of Flour?
Yes! If you prefer a healthier option, whole-wheat or gluten-free flour can be used. Just note that whole-wheat flour may give a denser texture, so you might want to add a tablespoon of yogurt to keep it moist.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw before serving!
Can I Substitute Zucchini with Another Vegetable?
Absolutely! Grated carrots can be a great alternative if you’re out of zucchini. Just make sure to squeeze out excess moisture like you would with zucchini for the best texture!
What If My Bread Is Too Moist or Dense?
If your bread turns out too dense, it might be due to over-mixing the batter or using too much liquid. To avoid this in the future, mix just until combined and always measure out your ingredients accurately, especially the zucchini.
