This Moist Cinnamon Zucchini Bundt Bread is a sweet treat that has a lovely blend of spices and healthy zucchini. It’s soft, fluffy, and oh-so-delicious!
Plus, if you’re like me, sneaking in some veggies for dessert is always a win! I love enjoying a slice with my morning coffee—perfect for starting the day with a smile.
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. You can use whole wheat flour for added fiber, but it may result in a denser texture. I like mixing half and half for a healthier option.
Cinnamon: Ground cinnamon gives the bread its wonderful warmth and flavor. You could try adding nutmeg or pumpkin pie spice for a different twist!
Zucchini: Freshly grated zucchini keeps the bread moist. If zucchini isn’t available, you could use grated carrots instead for a similar texture, or even applesauce for moisture, though it will change the flavor.
Nuts and Raisins: I love adding walnuts for crunch, but feel free to skip them if you’re nut-free. Dried cranberries or chocolate chips would also be a delicious substitute for raisins!
How Do I Make Sure My Bundt Bread Turns Out Perfectly?
Getting that lovely shape and ensuring it comes out moist can be a little tricky, but here are my top tips:
- Be sure to grease and flour your bundt pan well. This helps the bread slide out easily.
- Don’t overmix the batter! Mixing just until combined is key to keeping the bread light and fluffy.
- Check for doneness by inserting a toothpick into the thickest part of the bread; if it comes out clean, it’s done.
- Let it cool in the pan for 15 minutes before inverting it. This helps avoid breakage.
By following these tips, you’ll have a beautiful, moist bundt bread every time! Enjoy baking!
How to Make Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. Don’t forget to let the bread cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’ll need about 1 hour and 30 minutes to prepare and bake this delicious bread.
Step-by-Step Instructions:
1. Prepping the Bundt Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour your bundt pan really well so the bread doesn’t stick when it’s done baking. Take your time with this step—it’s worth it!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. This will ensure that everything is evenly distributed in your batter. Set this bowl aside for a moment.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract to give the batter a lovely flavor.
4. Mix Dry and Wet Ingredients:
Now, it’s time to combine the two mixtures. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix as this can make the bread dense!
5. Add Zucchini and Extras:
Fold in the grated zucchini gently, and if you’re using them, add your nuts and raisins at this point. Mixing in the zucchini will help keep the bread super moist!
6. Pour and Bake:
Pour the batter evenly into your prepared bundt pan. Then, pop it into the oven and bake for about 50-60 minutes. Keep an eye on it—when a toothpick inserted into the center comes out clean, it’s ready!
7. Cooling Time:
Once it’s baked, allow the bread to cool in the pan for about 15 minutes. After that, invert it onto a wire rack to cool completely. This helps prevent it from getting soggy.
8. Serve and Enjoy:
When it’s completely cool, slice it up and enjoy! You can eat it plain or dust it with powdered sugar for a little extra sweetness. This moist bread is perfect for breakfast, a snack, or even dessert!
Enjoy your delightful, moist cinnamon zucchini bundt bread!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the bread might be denser, so you might want to mix half all-purpose flour and half whole wheat for a lighter texture.
What Can I Use Instead of Vegetable Oil?
If you don’t have vegetable oil on hand, you can use melted coconut oil, unsweetened applesauce (to reduce fat), or even Greek yogurt for a healthier option. Just remember that using yogurt may slightly change the texture of the bread.
How Should I Store Leftover Bundt Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Omit the Nuts and Raisins?
Absolutely! If you prefer a nut-free or raisin-free version, just leave them out. You can also substitute them with chocolate chips or other dried fruits if you’d like to add a different flavor.
