This moist cinnamon zucchini bundt bread is a tasty treat packed with flavor! The blend of sweet zucchini, warm spices, and a soft texture makes it a hit for any occasion.
Honestly, I can never resist a slice (or two)! It’s perfect for breakfast or an afternoon snack, and my kitchen smells amazing while it’s baking. Give it a try—you’ll love it!
Key Ingredients & Substitutions
Zucchini: The star of this recipe! Grated zucchini keeps the bread moist. If you don’t have zucchini, you could use grated carrot; however, it will alter the flavor slightly. I’d recommend squeezing excess moisture from both before adding them.
Flour: All-purpose flour works well here. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. The texture might be a bit different but still delicious!
Oils: I use vegetable oil for a neutral flavor, but you could swap it with melted coconut oil if you prefer a hint of coconut taste. Olive oil also brings a richer flavor, though it may change the taste profile a bit.
Nuts: Walnuts or pecans add a nice crunch, but they’re optional. If you’re nut-free, feel free to skip them or replace them with chocolate chips for some sweetness!
How Do You Get the Perfect Texture in Your Bundt Bread?
Getting the right texture is all about mixing and baking. Make sure you don’t overmix your batter—mix just until combined to keep your bread light and fluffy.
- Whisk dry ingredients separately to ensure even distribution before combining.
- When adding zucchini, fold it in gently to avoid breaking down the batter.
- Check your bread with a toothpick. If it comes out with a few moist crumbs, it’s perfect!
- Let it cool in the pan briefly to avoid sticking, but don’t leave it too long, or it may become soggy.
How to Make Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon additional salt for balance
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This delicious bundt bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. After that, let it cool for about 15 minutes in the pan before transferring it to a wire rack. Total time before you can dive in is roughly 1 hour and 30 minutes including cooling!
Step-by-Step Instructions:
1. Prepping the Oven and Bundt Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a moment to grease and flour your bundt pan thoroughly. This will ensure your bread easily comes out in one beautiful piece.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, baking soda, baking powder, and both salts. This helps combine all the dry ingredients and ensures even spice distribution throughout your bread.
3. Creaming the Sugars and Eggs:
In a separate bowl, add the granulated sugar, brown sugar, and eggs. Beat them together using a whisk or an electric mixer until the mixture is well combined and smooth. This is where the sweetness begins!
4. Adding Wet Ingredients:
Now, pour in the vegetable oil and vanilla extract to the sugar and egg mixture. Mix until everything is nicely incorporated—you want a smooth batter without lumps.
5. Bringing It All Together:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; it’s totally normal for the batter to have a few lumps, but avoid overmixing as this can make the bread tough.
6. Folding in the Zucchini and Nuts:
Gently fold in the grated zucchini and the optional chopped nuts, ensuring they are evenly distributed throughout the batter. The zucchini adds moisture and helps keep the bread tender!
7. Filling the Bundt Pan:
Pour your delicious batter into the prepared bundt pan, smoothing it out evenly. Make sure not to overfill it as the bread will rise during baking.
8. Baking the Bread:
Place the bundt pan in the oven and bake for 50 to 60 minutes. Keep an eye on it and check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready!
9. Cooling Time:
Once baked, remove the bundt pan from the oven and let it cool for about 15 minutes. This waiting period allows the bread to firm up and makes it easier to remove.
10. Inverting and Finishing:
Carefully invert the bundt pan onto a wire rack to release the bread. Allow it to cool completely before slicing. This step can be so rewarding, revealing a beautiful shape!
11. Serving Suggestions:
For an extra touch, dust the top with powdered sugar or drizzle a simple glaze before serving. Pair your moist cinnamon zucchini bundt bread with a warm cup of coffee or tea for the ultimate treat!
Enjoy baking and indulging in this delightful treat!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it first and drain any excess moisture before grating and adding it to the batter. This will help maintain the moisture balance in the bread without making it soggy.
What If I Don’t Have All-Purpose Flour?
No worries! You can substitute all-purpose flour with a 1:1 gluten-free flour blend if you need a gluten-free option. Alternatively, whole wheat flour may work for a heartier bread, but keep in mind it may change the texture slightly.
How Should I Store Leftovers?
Store any leftover bundt bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness, but make sure to bring it to room temperature before serving for the best texture!
Can I Add Other Ingredients?
Absolutely! Feel free to add chocolate chips, raisins, or other nuts like pecans or almonds for a twist. Just ensure not to overfill the batter to keep the bread rising well during baking!
