This moist cinnamon zucchini bundt bread is a wonderful treat that combines soft, sweet zucchini with warm cinnamon spice. It’s perfect for breakfast or a snack!
Trust me, this bread makes zucchini taste amazing! I love how easy it is to whip up. One bite, and you’ll feel like you’re enjoying a cozy hug from the oven. 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can substitute with whole wheat flour for a nuttier taste or gluten-free flour for a gluten-free option. Keep in mind that this might change the texture a bit.
Ground Cinnamon: A key flavor in this recipe! If you want to switch things up, try a mix of cinnamon and nutmeg or use pumpkin pie spice for more warmth.
Granulated Sugar & Brown Sugar: These sugars add sweetness and moisture. For a healthier twist, consider using coconut sugar or a sugar substitute, but keep in mind that texture might vary slightly.
Vegetable Oil: This keeps your bread moist. You can replace it with melted coconut oil or applesauce for lower fat content. Both options will also add a slight flavor.
Zucchini: Fresh zucchini is essential for moisture. If you don’t have any on hand, you can use shredded carrots instead, but the flavor profile will be a bit different.
How Do I Ensure My Zucchini Bread is Moist and Tender?
To make a moist zucchini bread, the key is not to overmix the batter once you add the flour. This keeps the bread tender. Here are some tips to help you:
- Grate the zucchini finely, then lightly squeeze out excess moisture without drying it completely. This keeps the bread moist without being too watery.
- Mix the wet and dry ingredients just until combined. Overmixing can lead to a dense bread.
- Check your bread a few minutes before the full baking time by inserting a toothpick. Pull it out when it comes out clean, as overbaking will dry it out.
- Let the bread cool in the pan for 15 minutes before turning it out. This helps it set and prevents sticking.
By following these steps, you’ll have a beautiful, moist zucchini bundt bread that’s perfect any time of day!
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and 55 to 65 minutes to bake, for a total of about 1 hour and 15 minutes. Plus, you’ll want to let it cool for about 15 minutes in the pan after baking. Just enough time to get all the delightful smells of cinnamon and zucchini wafting through your kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grab a bundt pan and give it a good greasing with butter or cooking spray, then sprinkle a bit of flour in it. Tap out the excess flour to ensure your bread won’t stick later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt. This mixture will give your bread the right texture and flavor. Set it aside as we get to the wet ingredients!
3. Cream the Sugars and Oil:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well-combined and smooth. This is where the sweetness starts!
4. Add the Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract for a lovely flavor. It’s going to smell amazing!
5. Combine Wet and Dry Ingredients:
Now, gradually add the bowl of dry ingredients to the wet mixture. Use a spatula to fold gently until everything is combined—be careful not to overmix!
6. Incorporate the Zucchini and Nuts:
Fold in the finely shredded zucchini and the chopped nuts (if you’re using them). The zucchini will help keep the bread moist and delicious!
7. Prepare the Cinnamon Swirl Mix:
In a small bowl, mix together the granulated sugar and ground cinnamon. This is what will give your bread that lovely swirl of flavor.
8. Layer the Batter:
Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon sugar mixture evenly over the top. Then, pour the remaining batter on top. With a knife, gently swirl to create a marbled look. Don’t worry if it’s not perfect!
9. Bake the Bread:
Place the bundt pan in the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly at this point!
10. Cool Before Serving:
Once baked, let the bread cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. This helps it set perfectly.
11. Glazing the Bread:
For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this sweet glaze over the cooled bundt bread for an extra tasty touch!
12. Slice and Enjoy!
Slice up your delicious, moist cinnamon zucchini bundt bread and serve it up. Perfect for breakfast, snacks, or dessert—enjoy every delightful bite!
This bundt bread is sure to be a hit with its tender texture, warm cinnamon flavor, and sweet glaze—perfectly complementing the subtle taste of zucchini!
FAQs about Moist Cinnamon Zucchini Bundt Bread
Can I Use Unsweetened Applesauce Instead of Oil?
Absolutely! You can substitute unsweetened applesauce for vegetable oil in a 1:1 ratio. This will reduce the fat content and add some natural sweetness, but it may lead to a slightly different texture.
How Can I Store Leftover Bundt Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap, then placed in a freezer bag for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
What’s the Best Way to Shred Zucchini?
The easiest way is to use a box grater or a food processor. If using a box grater, use the medium holes for even shreds. To avoid excess moisture, you can lightly squeeze the shredded zucchini in a clean kitchen towel before adding it to the batter.
Can I Add Other Mix-ins?
Yep! Feel free to add chocolate chips or dried fruits like raisins or cranberries to enhance the flavor. Just keep in mind that this might slightly change the texture and sweetness of the finished bread.
