This moist cinnamon zucchini bundt bread is a delightful treat! It’s packed with grated zucchini and warm cinnamon for a sweet flavor that makes every bite special.
You won’t even taste the zucchini, I promise! It’s my go-to way to sneak in some veggies and it always impresses friends. Perfect for breakfast or a snack with tea! 🍵
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.
Cinnamon: Ground cinnamon gives wonderful warmth. If you don’t have it, pumpkin spice mix can substitute in a pinch, just use a bit less.
Vegetable Oil: I find vegetable oil keeps the bread moist. You can also use melted coconut oil or applesauce for a healthier twist.
Sugar: Granulated sugar works well, but you could try half brown sugar for a richer flavor. If you’re cutting sugar, use a sugar substitute suited for baking.
Zucchini: Fresh zucchini is key for moisture. If zucchini isn’t available, finely shredded carrots could work, just keep the moisture balanced.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, feel free to leave them out or substitute with sunflower seeds for a similar texture.
How Do I Properly Fold in the Zucchini?
Folding is an important technique to keep your batter light and fluffy. When adding the zucchini, here’s what to do:
- Use a spatula and gently lift the batter from the bottom, folding it over the zucchini.
- Turn the bowl slightly as you fold to evenly distribute the zucchini without overmixing.
- Stop as soon as you see no dry flour — it’s okay if it’s slightly lumpy! Overmixing can lead to dense bread.
Following this method will help maintain that nice, moist texture throughout your bundt bread!
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis), lightly packed
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delightful moist cinnamon zucchini bundt bread takes about 20 minutes to prepare. You’ll then bake it for 55 to 65 minutes, allowing some additional cooling time before serving. So, expect the whole process to take around 1 hour and 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure your bread releases easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg (if you’re using it). This helps to ensure all the dry ingredients are evenly distributed. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large mixing bowl, beat together the vegetable oil and granulated sugar until well combined. This is where your bread begins to gather its sweetness and moisture.
4. Add Eggs and Vanilla:
Crack in the eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and give it another good mix.
5. Combine Dry and Wet Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy!
6. Fold in Zucchini and Nuts:
Now, gently fold in the grated zucchini and, if using, the chopped nuts. The zucchini will add fantastic moisture to your bread!
7. Pour the Batter:
Evenly pour the batter into the prepared bundt pan. Smooth the top with a spatula if needed.
8. Bake:
Place the bundt pan in the preheated oven and bake for 55 to 65 minutes. It’s done when a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. Slice and serve as is, or for a little extra sweetness, dust with powdered sugar or drizzle with a simple glaze.
Enjoy your moist cinnamon zucchini bundt bread as a comforting snack or delightful breakfast treat! It’s sure to 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 up to half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that the texture may be slightly denser, so you might want to add a tablespoon or two of additional liquid to the batter.
Can I Substitute Zucchini with Other Vegetables?
Absolutely! Finely shredded carrots work wonderfully as a substitute and will give a similar moisture. You could also experiment with grated apples for a fruity twist, adjusting the sugar level based on sweetness.
How Should I Store Leftovers?
Store any leftover bundt bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy again!
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend that includes xanthan gum. Check the blend’s package for specific measurements, as they can vary. Enjoy your gluten-free version of this delicious bread!
