This moist cinnamon zucchini bread is a sweet treat that makes use of fresh zucchini, adding a hidden veggie bonus! Baked in a lovely bundt pan, it’s perfect for sharing.
The warm smell of cinnamon fills the kitchen while it bakes, making it hard to resist a slice. I like to enjoy mine with a cup of tea—it feels cozy and inviting!
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly for this recipe. If you’re looking for a healthier option, you can mix in whole wheat flour! Just use 50% whole wheat and 50% all-purpose to retain texture.
Cinnamon: Ground cinnamon adds warmth and flavor. If you want a twist, try a pumpkin pie spice mix, which includes cinnamon and nutmeg for a different flavor profile.
Zucchini: Fresh grated zucchini is key for moisture. You can substitute it with finely grated carrots if you’re out of zucchini, but keep in mind that the texture will be slightly different.
Nut Oil: Vegetable oil is used for moisture. Feel free to use canola oil, melted coconut oil, or even applesauce for a lighter, healthier option.
How Can I Ensure My Zucchini Bread is Moist?
To make sure your zucchini bread stays moist, the secret lies in how you handle the zucchini and the baking process. Here’s how:
- Grate the zucchini finely and do not squeeze out the moisture. This moisture is essential for keeping the bread soft.
- Make sure to mix the batter just until combined. Overmixing can make the bread tough.
- Monitor the baking time closely. Testing with a toothpick should ensure it’s just right. Too long in the oven can dry it out.
- Let it cool in the pan before transferring. This helps retain moisture until you serve it.
How to Make Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Sugars and Fats:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
Wet Ingredients:
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups grated zucchini (about 2 medium zucchinis)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prepare and 60 to 70 minutes to bake. Adding resting time after baking, you should be ready to enjoy it in around 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping the Pan:
Preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour a 10-inch bundt pan. This step is very important as it will help the bread come out easily once baked!
2. Whisking Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it). Give this mixture a good stir and set it aside for later.
3. Mixing the Sugars and Oils:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until they’re well combined. Next, add in the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Combining Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. It’s super important not to overmix here—this keeps the bread soft and fluffy!
5. Adding Zucchini and Nuts:
Now, fold in the grated zucchini and the chopped nuts if you’re using them. Ensure everything is evenly mixed without overdoing it.
6. Pouring the Batter:
Pour the batter into your prepared bundt pan, smoothing the top with a spatula to make it nice and even.
7. Baking Time:
Pop your bundt pan into the oven and let it bake for 60 to 70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
8. Cooling Down:
After baking, let the zucchini bread cool in the pan on a wire rack for about 15 minutes. Once it’s cooled slightly, invert the pan to release the bread and let it cool completely on the rack.
9. Enjoying Your Bread:
Slice your moist cinnamon zucchini bread and enjoy it plain, or with a little butter on top. It’s perfect for breakfast, a snack, or dessert! Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but for the best results, mix it with all-purpose flour (try a 50/50 ratio). This will help maintain the texture while adding some whole grain goodness!
Can I Make This Recipe Dairy-Free?
Absolutely! The recipe is already dairy-free, as it uses vegetable oil instead of butter. Ensure that any add-ins, like nuts or toppings, are also dairy-free if you’re aiming for a completely dairy-free treat.
How Do I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it wrapped tightly in plastic wrap and then foil. It will keep for about 2-3 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients?
Definitely! Feel free to add ingredients like chocolate chips, dried fruits, or different nuts. Just keep in mind that adding extra ingredients might slightly alter the baking time, so be sure to check with a toothpick for doneness.
