This moist cinnamon zucchini bread baked in a Bundt pan is simple and comforting. The warm spices and fresh zucchini give it a lovely texture that’s perfect with a cup of tea!
I love how easy it is to make and how great it tastes fresh out of the oven. Plus, that Bundt shape makes it look fancy, even if it’s just a cozy treat for home! 🥒🍞
Key Ingredients & Substitutions
All-purpose flour: This flour creates a nice structure for your bread. If you’re looking to make it healthier, you can substitute half with whole wheat flour for a nuttier flavor.
Cinnamon: Ground cinnamon is essential for warmth and flavor. If you’re in the mood for something different, try adding a bit of pumpkin pie spice for a fun twist!
Zucchini: Freshly grated zucchini keeps the bread moist and tender. If zucchini isn’t available, you can use finely grated carrots or a combination of both for added color and flavor.
Nuts: I love adding walnuts or pecans for crunch. If you want a nut-free version, simply leave them out or substitute with chocolate chips for extra sweetness.
Oil: Vegetable oil makes the bread nice and moist. For a healthier option, you could use applesauce (half the amount) or melted coconut oil, which adds a hint of tropical flavor!
How Can I Make Sure the Bread Comes Out Perfectly from the Bundt Pan?
To get your zucchini bread out of the Bundt pan effortlessly, the greasing technique is key. Be sure to grease and flour the pan thoroughly, getting into all the nooks and crannies.
- Use either cooking spray or a combination of butter and flour to coat the pan.
- After baking, allow it to cool in the pan for about 20 minutes; this gives it time to settle.
When inverting, gently tap the pan to help release the bread. Happy baking!
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg (optional)
Sugar and Wet Ingredients:
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50-60 minutes to bake, plus an additional 20 minutes for cooling. That means you can enjoy this delicious bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grab your Bundt pan and generously grease and flour it. This helps your bread come out easily later!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, and the optional nutmeg until everything is well combined.
3. Mix the Sugar and Oil:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Beat them well until the mixture is smooth and creamy.
4. Add the Eggs:
Now, add the eggs one at a time into the sugar-oil mixture. Make sure to beat well after each egg to get the air in there and keep the mix fluffy!
5. Stir in the Vanilla:
Next, gently stir in the vanilla extract. It adds a lovely aroma to your bread!
6. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet ingredients. Mix just until combined; it’s okay if there are a few lumps. Overmixing can make the bread tough.
7. Add the Zucchini and Nuts:
Fold in the grated zucchini and, if you’re using them, the chopped walnuts or pecans. This adds moisture and a delightful texture!
8. Pour into the Bundt Pan:
Pour the batter into your prepared Bundt pan, spreading it evenly so it bakes uniformly.
9. Bake!
Bake in the preheated oven for about 50-60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
10. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 20 minutes. Then, invert it onto a wire rack to cool completely. Slice it up and enjoy your delicious moist cinnamon zucchini bread!
Enjoy every bite of your moist cinnamon zucchini bread! It’s perfect for breakfast, snacks, or even dessert! 🍞✨
FAQ for Moist Cinnamon Zucchini Bread in a Bundt Pan
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. Pat it dry with paper towels to avoid making the bread too wet.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure that your blend contains xanthan gum for better structure.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to add chocolate chips, dried fruit, or even shredded carrots for extra flavor and texture. Just keep in mind that adding too many ingredients can affect the moisture level, so adjust accordingly!
