This delicious Cinnamon Zucchini Bundt Bread is super moist and packed with flavor! You’ll love the warm cinnamon and tender zucchini, making it a perfect snack or breakfast treat.
The best part? It’s a sneaky way to get your veggies in while enjoying a sweet bite! I can’t resist having a slice with my coffee—it’s like a cozy hug in cake form! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour is a staple for this recipe, providing structure. If you’re looking for gluten-free options, try a 1:1 gluten-free flour blend, which works well in most baking recipes!
Granulated and Brown Sugar: The mix of these sugars gives a nice balance of sweetness and moisture. You can substitute coconut sugar for a less processed option. This will change the flavor slightly but still works well!
Vegetable Oil: I like using vegetable oil for its light flavor. You could also use melted coconut oil or applesauce for a lower-fat alternative. If you go with applesauce, reduce the number of eggs by one!
Zucchini: Grated zucchini brings moistness and adds nutrients. You can use yellow squash as a substitute; they work equally well! Just remember to squeeze out excess moisture if it seems watery.
Nuts and Raisins: Including walnuts or raisins is optional, but they add a nice texture and flavor. If you have nut allergies, feel free to skip nuts or use seeds like sunflower instead!
How Do I Get the Best Texture When Mixing the Batter?
Mixing is crucial for a tender bread. The key is to combine wet and dry ingredients gently. Here are simple steps:
- Beat the sugar and oil well, then add eggs individually.
- Stir the dry ingredients into the wet mixture just until blended.
- Over-mixing can lead to a dense bread, so use a light hand and mix just enough to combine!
With these tips, you’ll get a deliciously moist Cinnamon Zucchini Bundt Bread every time. Enjoy baking!
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 55 to 65 minutes for baking. After that, let it cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. You’ll be enjoying this tasty bread in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats, take a bundt pan and grease it well. Dust it with a little flour and tap out any excess—this helps prevent sticking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Make sure they’re well combined to help the bread rise evenly.
3. Combine the Wet Ingredients:
In another large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Mix until everything is well combined. This mixture brings the sweetness and moisture to the bread!
4. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each one. Then, stir in the vanilla extract. Your mixture should be smooth and creamy by now!
5. Mix the Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Remember, over-mixing can make your bread dense, so be sure to stop as soon as you see no more flour.
6. Fold in the Zucchini, Nuts, and Raisins:
Gently fold in the grated zucchini, nuts, and raisins (if you decided to use them). This is what will add texture and flavor to your delicious bread!
7. Pour and Smooth the Batter:
Carefully pour the batter into your prepared bundt pan. Use a spatula to smooth out the top for even baking.
8. Bake the Bread:
Pop the pan in the oven and bake for 55 to 65 minutes. Check it by inserting a toothpick into the middle; if it comes out clean, it’s done!
9. Cool in the Pan:
Once baked, let the bread cool in the pan for 15 minutes. This helps it firm up a bit before transferring.
10. Remove and Slice:
Carefully invert the bundt pan onto a wire rack to release the bread. Allow it to cool completely before slicing. Serve it warm or at room temperature, and enjoy this delightful treat!
Happy baking! Your Moist Cinnamon Zucchini Bundt Bread will be a hit!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may make the bread denser. To maintain moisture, you might consider using a 50/50 blend of whole wheat and all-purpose flour for the best results.
How Can I Store Leftover Bundt Bread?
Store your leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then in aluminum foil for up to 3 months. Just thaw and enjoy!
Can I Omit the Nuts or Raisins?
Absolutely! If you’re not a fan of nuts or raisins, feel free to leave them out. You could also replace them with chocolate chips or dried cranberries for a different twist!
What Are Some Great Ways to Serve This Bread?
Enjoy it plain, or spread a bit of butter or cream cheese on top for extra flavor. It also pairs wonderfully with a cup of coffee or tea. For a special treat, try dusting with powdered sugar before serving!
