This Moist Cinnamon Zucchini Bread is a tender treat packed with spices and hidden veggies! The bundt pan makes it look fancy, while the zucchini keeps it soft and delicious.
I love how the warm cinnamon scent fills my kitchen while it bakes. Serve it with a cup of tea, and you’ll want to share it with everyone or keep it all to yourself! 😉
Key Ingredients & Substitutions
Zucchini: Grated zucchini is crucial for moisture. You can use yellow squash as a substitute if zucchini isn’t available. Remember to squeeze out excess water if using larger zucchinis for a less watery batter.
Flour: All-purpose flour is standard, but you can try whole wheat flour for added nutrition. Just keep an eye on the texture; it may turn out denser.
Sweeteners: The combination of granulated and brown sugar adds flavor and moisture. If you want a healthier option, use honey or maple syrup, but note that the moisture content will change, so adjust flour accordingly.
Eggs: Eggs act as a binder and add richness. For a vegan version, you can use flax eggs (1 tablespoon ground flax seeds + 3 tablespoons water = 1 egg). Just give it a bit longer to set while baking.
Nuts: Walnuts or pecans add a nice crunch, but feel free to skip them if you prefer a nut-free bread. You can substitute with sunflower seeds for a similar texture.
How Do I Get My Zucchini Bread to Rise Well?
The secret to a good rise in your zucchini bread lies in properly measuring and mixing ingredients. Here’s how to make sure your loaf turns out fluffy:
- Measure flour accurately. Spoon it into a measuring cup and level off instead of scooping directly from the bag.
- Whisk dry ingredients thoroughly to ensure even leavening. This helps baking soda and powder activate throughout the batter.
- Mix wet ingredients until just combined with the dry. Overmixing will create a dense loaf. It’s okay if there are a few lumps!
Taking these steps will help your zucchini bread rise beautifully in the oven, creating that moist and airy texture we love!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
- 3 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini bread should take about 15 minutes to prepare, plus around 55-70 minutes to bake. After that, allow for 15 minutes of cooling in the pan before serving. So, you’re looking at about an hour and a half total before you can enjoy this moist and flavorful treat!
Step-by-Step Instructions:
1. Prepping the Bundt Pan:
Start by preheating your oven to 350°F (175°C). Greasing and flouring the bundt pan carefully is essential to prevent sticking, so don’t skip this step!
2. Mixing the Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). Whisk them together until everything is well blended.
3. Preparing the Wet Mixture:
In another large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined and smooth.
4. Adding the Eggs and Vanilla:
Crack the eggs in one at a time, mixing well after each addition. Then add in the vanilla extract and give it a good stir to combine everything smoothly.
5. Combining Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix—some lumps are perfectly fine!
6. Incorporating Zucchini and Nuts:
Now, gently fold in the grated zucchini and nuts (if you’re using them). This will add moisture and texture to our lovely bread!
7. Pouring the Batter:
Carefully pour the batter into your prepared bundt pan, smoothing it out evenly across the top.
8. Baking the Bread:
Place the bundt pan in the oven and bake for 55-70 minutes. Keep an eye on it, and use a toothpick to check if it’s done—the toothpick should come out clean when inserted into the center of the bread.
9. Cooling the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
10. Slice, Serve, and Enjoy:
Once completely cooled, slice your zucchini bread and serve it up! This bread is wonderfully moist and can be stored in an airtight container or wrapped tightly to enjoy for several days. Perfect for breakfast or an afternoon snack!
Enjoy your moist, warmly spiced cinnamon zucchini bread, and share the joy with friends and family!
Frequently Asked Questions (FAQ)
Can I Substitute Other Ingredients in This Recipe?
Absolutely! You can use whole wheat flour in place of all-purpose flour for a healthier option, but note that it may result in a denser loaf. For a vegan alternative, replace the eggs with flax eggs (1 tablespoon ground flaxseeds + 3 tablespoons water = 1 egg) and use a plant-based oil.
What Can I Use Instead of Zucchini?
If you don’t have zucchini, grated carrots or even applesauce can work as a substitute. Just keep in mind that different ingredients may affect the moisture level and taste of the bread.
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature before serving.
Can I Add Other Mix-ins?
Yes! Feel free to add chocolate chips, dried fruits, or other nuts to customize your zucchini bread. Just be cautious not to overload the batter, as it may affect the texture.
