This moist cinnamon zucchini bread made in a Bundt pan is simply wonderful! It’s a tasty way to use up your garden zucchini with a sweet cinnamon twist that everyone loves.
Honestly, who can resist a cute Bundt shape? I like to enjoy it warm with a little butter. It’s a perfect treat for breakfast or a cozy snack. Yum! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a lighter option, you can try using whole wheat flour or a gluten-free blend. Both may change the texture a bit, so adjust the liquid slightly if needed.
Cinnamon: This spice brings warmth to the bread. If you want to mix things up, consider using pumpkin pie spice or nutmeg instead for a different flavor profile.
Zucchini: While fresh zucchini is best, you can also use yellow squash. Make sure to grate it finely and squeeze out excess moisture for a better texture.
Nuts: Chopped walnuts or pecans add a delightful crunch. If you’re nut-free, feel free to leave them out or substitute with chocolate chips for a sweet twist!
How Do You Get the Best Texture for Zucchini Bread?
To achieve the perfect moist texture, it’s crucial to squeeze out the excess moisture from your grated zucchini. This prevents the bread from becoming soggy. Here’s how:
- After grating, place the zucchini in a clean kitchen towel or cheesecloth.
- Twist it to drain off any water. You want it to be as dry as possible.
Also, be careful not to over-mix your batter once you combine the wet and dry ingredients. Mix just until combined to keep your bread airy and soft.
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sugars and Wet Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Others:
- 3 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini bread will take about 20 minutes of prep time, plus 55-65 minutes of baking time. After baking, allow it to cool for about 15 minutes in the pan, and then transfer it to a wire rack. Total time will be around 1 hour and 40 minutes, depending on the cooling time. Easy peasy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. This will help combine everything evenly. Set this mixture aside for later.
3. Combine the Sugars and Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until it’s well blended and smooth.
4. Add the Eggs:
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. This will help to incorporate air and make your bread nice and fluffy!
5. Stir in the Vanilla:
Add the vanilla extract and mix it in thoroughly.
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Be careful not to over-mix—this could make the bread tough.
7. Add Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if using) until they are evenly distributed throughout the batter.
8. Pour into the Bundt Pan:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
9. Baking Time:
Bake the bread in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing during this time!
10. Cooling:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully turn it out onto a wire rack to cool completely.
11. Serve and Enjoy:
Once completely cool, slice your delicious cinnamon zucchini bread and enjoy it warm or at room temperature. Feel free to sprinkle some powdered sugar on top or drizzle with a cinnamon glaze for an extra treat!
Enjoy your moist and aromatic cinnamon zucchini bread! It’s sure to be a favorite for friends and family alike!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Substitute the Vegetable Oil?
Absolutely! You can replace vegetable oil with applesauce for a healthier option, or use melted coconut oil for a subtle coconut flavor. Just keep the measurement the same as in the recipe.
What If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can substitute with an equal amount of grated carrots or even mashed bananas. Just make sure to squeeze out any excess moisture, especially if using carrots.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, refrigerate it for up to a week or freeze it wrapped tightly to preserve freshness for up to 3 months.
Can I Use Other Nuts or Add Ins?
Definitely! Feel free to replace walnuts or pecans with chocolate chips, dried cranberries, or even sunflower seeds for a nut-free version. Just adjust according to your taste preference!
