This moist cinnamon zucchini Bundt bread is like a hug in dessert form! It’s packed with shredded zucchini and fragrant cinnamon, making it super soft and delicious.
Trust me, the zucchini makes it extra moist, and the cinnamon gives it that cozy feel. I love having a slice with a cup of tea—it feels like a warm moment in my day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Zucchini: Fresh zucchini is key for moisture. If you can’t find zucchini, try using grated carrots or even applesauce for a fruity twist!
Sugars: I like the mix of granulated and brown sugar for a deeper flavor. You could also use coconut sugar or a sugar substitute if you’re watching your intake.
Vegetable Oil: Oil keeps the bread moist. You can swap it with melted coconut oil or applesauce if you prefer a lower-fat option.
Spices: The cinnamon really shines here! If you want to skip the nutmeg and cloves, that’s fine. You can even add some pumpkin spice for a nice change.
How Do I Ensure My Bread Doesn’t Stick to the Bundt Pan?
Getting your bread out of the Bundt pan can be tricky, but here are some simple steps!
- Make sure to grease the pan well, getting into all the nooks and crannies. Use butter or a non-stick cooking spray.
- After greasing, dust the inside of the pan with a little flour. This creates a barrier.
- Let the bread cool in the pan for about 15 minutes. This helps it set and makes it easier to remove.
- When inverting, give the pan a gentle shake to loosen the edges before lifting it off.
Following these tips will help you achieve a beautifully shaped Bundt bread every time!
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 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)
- 1/4 teaspoon ground cloves (optional)
- Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- Extras:
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delicious Moist Cinnamon Zucchini Bundt Bread takes around 15 minutes for prep and about 50–60 minutes to bake, plus a little cooling time. In total, you’ll need about 1 hour 15 minutes from start to finish! Perfect for a cozy afternoon treat.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Wipe down your Bundt pan with some butter or cooking spray, then dust it with flour to help the bread slide out smoothly later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). This will give your bread that terrific spice flavor!
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs using a whisk or mixer. Add in the granulated sugar and brown sugar, mixing until everything is well blended. Pour in the vegetable oil and vanilla extract, mixing until smooth.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or spoon just until combined. Avoid overmixing; it’s okay if a few lumps remain!
5. Fold in the Zucchini and Nuts:
Gently fold in the shredded zucchini and optional nuts, making sure they are evenly distributed in the batter.
6. Fill and Bake:
Pour the batter into your prepared Bundt pan, smoothing out the top with a spatula. Place it in the oven and bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. Before serving, you can dust the top with powdered sugar if you like for added sweetness.
Enjoy your moist, cinnamon-spiced zucchini Bundt bread! It’s perfect for breakfast, dessert, or anytime you need a sweet treat.
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and squeeze out excess moisture before adding it to the batter. This helps maintain the bread’s texture and avoid excess water content.
How Do I Store Leftover Bundt Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months. Just make sure to slice it before freezing for easy serving later!
Can I Substitute Oil with Applesauce?
Absolutely! You can replace the vegetable oil with unsweetened applesauce for a healthier option. Keep in mind that using applesauce may produce a slightly denser texture, but it will still be delicious!
What Can I Serve with This Bread?
This delicious Bundt bread is great on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a cup of coffee or tea for a cozy treat!
