This moist cinnamon zucchini bread is a delightful treat, baked perfectly in a beautiful bundt pan. The zucchini keeps it super soft, and the warm cinnamon makes it taste like hug in a slice!
I love serving this bread warm with a light drizzle of icing. It’s the perfect snack or breakfast for those cozy mornings. Plus, you can sneak in some veggies! Who wouldn’t love that? 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this recipe. It adds moisture without any strong flavor. If you’re out of zucchini, you could use grated carrots or applesauce for a bit of sweetness.
Flour: All-purpose flour works best for the base. If you’re looking for a healthier option, whole wheat flour can be used, but expect a denser texture.
Oils: Vegetable oil provides a light texture. For a twist, melted coconut oil adds a lovely flavor. If you prefer, you can also use unsweetened applesauce to reduce fat.
Eggs: The eggs are essential for binding. If you need a vegan option, try using flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) for a similar effect.
Nuts: Walnuts or pecans add great crunch. Feel free to leave them out if you’re nut-free or replace them with chocolate chips for a sweeter treat!
How Do You Ensure Your Zucchini Bread is Moist?
Making moist zucchini bread comes down to a few important steps. First, be careful not to squeeze out too much moisture from the zucchini. Just grate and use it as is for the best results.
- Mix the wet ingredients well but avoid overmixing when combining with dry ingredients. This helps the bread stay tender!
- Use room temperature eggs for a smoother batter.
- Check for doneness with a toothpick; it should come out clean but moist. Overbaking can lead to dryness.
- Let it cool properly in the pan before transferring to a cooling rack to maintain moisture.
These tips will help you create the perfect moist cinnamon zucchini bread that’s sure to be a hit! Enjoy your baking!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and around 55-65 minutes for baking. After that, allow it to cool for about 15 minutes in the pan. Total time is approximately 1 hour and 40 minutes before you enjoy your delicious bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating, grab your bundt pan and grease it well with butter or non-stick spray, then dust it with flour. This will ensure your bread comes out easily after baking!
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if you’re using it). Make sure everything is combined well to help the bread rise properly!
3. Starting the Wet Ingredients:
Now, in another large bowl, beat the eggs using a hand mixer or whisk until they’re fluffy. Add the granulated sugar and brown sugar, mixing until it’s all well combined.
4. Adding Oils and Cream:
Pour in the vegetable oil, vanilla extract, and sour cream (or yogurt) to your egg mixture. Mix everything together until it’s smooth and creamy.
5. Combining Wet and Dry Mixtures:
Gently fold in the grated zucchini to the wet mixture, making sure it is evenly distributed. Then, gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. It’s okay if there are a few lumps; don’t overmix!
6. Adding Nuts (Optional):
If you’re using nuts, now is the time to fold them into the batter. This will add a lovely crunch to your zucchini bread!
7. Pouring into the Pan:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula so it bakes evenly.
8. Baking:
Place the bundt pan in the oven and bake for about 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cooling:
Once baked, let the bread cool in the pan for about 15 minutes before gently inverting it onto a cooling rack. Let it cool completely, and enjoy the delightful aromas in your kitchen!
10. Serving:
Select a warm slice or drizzle a simple glaze over the top for an extra treat. You can sprinkle it with powdered sugar if you like. Enjoy your moist cinnamon zucchini bread with a nice cup of tea or coffee!
Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Absolutely! If you have frozen zucchini, just make sure to thaw it completely and drain any excess moisture before using. This will help keep your bread moist and prevent it from becoming soggy.
Can I Substitute Whole Wheat Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may yield a denser bread. A mix of both flours can also be a great option for added nutrition without compromising texture.
How to Store Leftover Zucchini Bread?
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months.
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to modify the recipe by adding chocolate chips, raisins, or different nuts. Just be sure that any additional ingredients don’t exceed 1 cup total to maintain the right texture.
Enjoy your baking adventures and feel free to experiment with the recipe!
