This Cinnamon Zucchini Bundt Bread is a lovely blend of sweet and spicy. With soft, moist texture from fresh zucchini and a sprinkle of cinnamon, it’s perfect for any time of day!
You won’t believe how much you’ll enjoy sneaking veggies into this treat! I love having a slice with my morning coffee or as a wholesome snack. Just remember, one piece might not be enough! 😊
Key Ingredients & Substitutions
All-purpose Flour: This is the base for our bundt bread. If you’re looking for a healthier alternative, whole wheat flour works well but it may change the texture slightly.
Zucchini: Fresh grated zucchini keeps the bread moist. If zucchini isn’t available, shredded carrots can also be a great substitute, or even finely grated apple for a fruity twist.
Vegetable Oil: This adds moisture and richness. You can swap it for melted coconut oil or applesauce for a lighter option if desired.
Granulated Sugar & Brown Sugar: Both sugars give sweetness and a nice depth of flavor. If you’re watching sugar intake, using honey or maple syrup can work, but you’ll need to reduce the liquid content in the recipe slightly.
Nuts and Add-ins: Walnuts or pecans add a lovely crunch, while raisins or chocolate chips bring sweetness. Feel free to omit or replace these with your favorites like dried cranberries or sunflower seeds.
How Do I Ensure My Bundt Bread Is Moist and Not Dense?
To achieve that perfect moist texture, focus on these key points:
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a dense bread.
- Check Zucchini Moisture: Squeeze out some excess moisture from your grated zucchini using a clean kitchen towel. This helps maintain the right balance in the batter.
- Correct Oven Temperature: Make sure your oven is properly calibrated. If it runs hot, your bread may cook too fast on the outside while remaining raw inside.
- Use a Toothpick: Check for doneness by inserting a toothpick. If it comes out clean or with a few moist crumbs, it’s ready!
With these tips in mind, you’re sure to have a deliciously moist Cinnamon Zucchini Bundt Bread every time. Enjoy sharing this treat with family and friends! 😊
Moist Cinnamon Zucchini Bundt Bread
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or mini chocolate chips (optional)
Time Needed:
This recipe will take about 20 minutes to prepare and 60 to 70 minutes to bake, plus cooling time. Overall, plan for about 2 hours before you can enjoy your delicious bundt bread!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your bundt bread bakes evenly. While the oven is warming up, grease and flour your bundt pan thoroughly to help prevent sticking later on.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Be sure these ingredients are well combined to distribute the leavening agents evenly throughout the flour.
3. Combine Wet Ingredients:
In a separate large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix them together until you have a smooth consistency. This can be done with a whisk or an electric mixer.
4. Add Eggs:
Add the eggs one at a time to the sugar and oil mixture. Remember to beat well after each addition to fully incorporate the eggs into the batter. Follow this with stirring in the vanilla extract for a nice flavor boost.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix, as this can lead to a denser bread.
6. Add Zucchini and Optional Ingredients:
Now it’s time to fold in the grated zucchini. If you’re using nuts, raisins, or chocolate chips, gently incorporate those as well. This will add great texture and flavor to your bread!
7. Pour and Smooth:
Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top, ensuring an even bake.
8. Bake the Bread:
Place the bundt pan in the oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 15 minutes. This resting period helps with the removal process.
10. Release and Serve:
Carefully invert the bundt pan onto a cooling rack and let the bread cool completely. Once cooled, slice your delicious cinnamon zucchini bundt bread and serve it plain or with a sprinkle of powdered sugar or a drizzle of cream cheese frosting for extra indulgence.
Enjoy your moist and flavorful cinnamon zucchini bundt bread—it’s sure to be a hit!
FAQ: Moist Cinnamon Zucchini Bundt Bread
Can I Use Other Types of Flour?
Yes! While all-purpose flour works best for this recipe, you can try using whole wheat flour or gluten-free flour blends. If using whole wheat, you might need to add a little more liquid to keep the bread moist.
Can I Substitute the Sugar?
Absolutely! You can use coconut sugar, honey, or maple syrup as alternatives. Keep in mind that if you use liquid sweeteners like honey, reduce the overall liquid in the recipe by about 1/4 cup.
How Do I Store Leftovers?
To store leftovers, wrap the bundt bread tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and use a plant-based oil and your choice of dairy-free milk. The bread will still be delicious!
