This delightful Cinnamon Zucchini Bread is soft and moist, making it a great treat for any time of the day. The warm cinnamon flavor pairs perfectly with the hidden zucchini, which keeps it super tender!
You know you’re onto something good when your kitchen smells like a bakery! I love slicing it warm and maybe slathering a little butter on top. Treat yourself—you deserve it! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a healthier option, you can use whole wheat flour or a gluten-free blend. Just keep in mind that it may change the texture slightly, but it will still taste great!
Zucchini: Grating zucchini adds moisture and keeps the bread soft. You can also use yellow squash if you have it on hand. No zucchini? Try adding applesauce for a fruity twist!
Sugars: The combination of granulated and brown sugar adds depth. You could substitute coconut sugar for a lower glycemic option, or use a sugar substitute if you’re watching your sugar intake.
Oil: Vegetable oil keeps the bread moist. If you prefer, you could switch to melted coconut oil or unsweetened applesauce, which can cut down on fat.
Nuts: I love adding walnuts for a bit of crunch. Pecans or even chocolate chips can be used instead. If someone has nut allergies, simply leave them out entirely.
How Can I Ensure My Zucchini Bread Turns Out Moist and Tender?
The key to a moist zucchini bread lies in the preparation of the zucchini. Grate it finely, and don’t squeeze out too much moisture! A little liquid from the zucchini helps keep the bread soft.
- Use fresh, firm zucchinis for the best flavor. Do not peel them; the skin adds nutrients and color.
- Mix the wet ingredients thoroughly before combining with the dry. This helps incorporate air, leading to a fluffier texture.
- Avoid over-mixing the batter. Stir just until combined; it’s okay if there are a few lumps. Over-mixing can toughen the bread.
- Check for doneness with a toothpick—it should come out clean with just a few crumbs attached, not wet batter.
Patience is key; allowing the bread to cool in the pan before removing ensures it holds its shape and stays moist. Enjoy making this delicious treat!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
- For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious cinnamon zucchini bread takes about 15 minutes to prep and 55 to 65 minutes to bake. Once it’s done, let it cool for about 15 minutes in the pan before transferring it to a wire rack. Total time around 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, take a 10-inch Bundt pan and grease it generously with butter or cooking spray, then sprinkle a little flour around the sides and bottom. This helps prevent sticking.
2. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it). This helps ensure the leavening agents are evenly distributed throughout the flour.
3. Mix Wet Ingredients:
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use a whisk or a wooden spoon to mix them together until it’s all blended well. This will take about a minute.
4. Add Eggs and Vanilla:
Now, crack the eggs into the mixture one by one, beating well after each addition. Finally, stir in the vanilla extract until everything is smooth and combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture. Use a spatula or wooden spoon and mix gently just until everything is combined—don’t over-mix, as this can make the bread tough!
6. Fold in Zucchini and Nuts:
Next, fold in the grated zucchini and any nuts if you’re using them. Ensure they are evenly distributed throughout the batter.
7. Pour and Smooth:
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Make sure it’s evenly distributed so it bakes nicely!
8. Bake:
Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Be patient; this step fills your kitchen with a wonderful aroma!
9. Cool Down:
Once baked, remove the pan from the oven, and let it cool for about 15 minutes. After that, carefully invert the pan onto a wire rack to let the bread cool completely.
10. Slice and Serve:
After cooling, slice the bread and serve it plain or spread a bit of butter on top for extra yumminess. Enjoy your Moist Cinnamon Zucchini Bread!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option or a gluten-free flour blend. Just note that this may impact the texture slightly, but the flavor will still be great!
What Should I Do If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can use other vegetables like grated carrots or even applesauce for moisture. If substituting applesauce, use about 1 to 1.5 cups, adjusting the sugar to taste since applesauce is naturally sweet.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before serving.
Can I Add Other Mix-ins?
Absolutely! Feel free to customize your bread by adding dried fruits, chocolate chips, or different types of nuts—let your creativity shine! Just remember to adjust the sugar if your mix-ins are sweet.
