This Moist Cinnamon Zucchini Bundt Bread is a delightful treat! It’s soft, sweet, and packed with warm cinnamon flavors, making it perfect for breakfast or dessert.
Adding zucchini means you can enjoy a nice, fluffy bread while feeling a tad healthy—sneaky, right? I love it warm with a sprinkle of powdered sugar on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I often use a little whole wheat flour for added nutrition—just keep the ratio similar.
Zucchini: Fresh zucchini is key for moisture. If you can’t find any, shredded carrots are a great alternative! For a slightly different twist, summer squash works well too.
Oils: I prefer vegetable oil for its neutral flavor, but you can use canola oil or even melted coconut oil. If you’re looking for a healthier option, try applesauce to replace some of the oil; it adds moisture and sweetness.
Nuts: Chopped walnuts or pecans add a nice crunch. You could skip them entirely or substitute with chocolate chips if you want something sweet and fun!
How Do I Get My Bread to Rise Properly?
Getting your bundt bread to rise perfectly is crucial for that fluffy texture. Here’s how to ensure success:
- **Use Fresh Ingredients:** Make sure your baking powder and baking soda are fresh. Old leavening agents won’t react well.
- **Don’t Overmix:** Mix your batter just until combined. Overmixing can cause the bread to be dense.
- **Room Temperature Eggs:** Using eggs at room temperature helps the batter come together more smoothly, leading to better rising.
- **Check Oven Temperature:** Use an oven thermometer to confirm your oven isn’t too hot or too cool, which affects baking times.
How to Make Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
- 1/2 cup chopped nuts (walnuts or pecans), optional
Time Needed:
This recipe takes about 15 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. Plus, make sure to let it cool for about 15 minutes in the pan before transferring it to a rack. Allow a little under 1.5 hours in total for prep and cooking time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Take a moment to grease and flour your bundt pan really well to make sure your bread comes out smoothly later.
2. Whisk the Dry Ingredients:
In a medium-sized bowl, combine the flour, baking powder, baking soda, ground cinnamon, salt, and nutmeg if you’re using it. Whisk them together until well mixed.
3. Mix the Wet Ingredients:
In a larger bowl, use a mixer or a whisk to beat together the granulated sugar, brown sugar, and vegetable oil until everything is well combined and smooth.
4. Add the Eggs:
Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract to add some lovely flavor!
5. Combine Wet and Dry Ingredients:
Slowly add the flour mixture to the wet ingredients, mixing just until things come together. Be careful not to overmix; we want that fluffy texture!
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and the nuts (if you’re using them). This adds moisture and texture to our bread.
7. Pour and Smooth:
Pour the batter into your prepared bundt pan, spreading it evenly and smoothing the top.
8. Bake:
Pop the bundt pan in the oven and bake for about 50-60 minutes. Check it by inserting a toothpick into the center—it should come out clean when the bread is done.
9. Cool:
Once it’s baked, take it out of the oven and let it cool in the pan for about 15 minutes. This helps it set up nicely.
10. Invert and Finish Cooling:
Carefully invert the bundt pan onto a wire rack and let the bread cool completely before slicing. This ensures it won’t crumble when you cut it.
11. Serve and Enjoy:
Slice your delicious bread and serve it plain, or sprinkle some powdered sugar on top for a sweet touch. You can also drizzle it with a glaze if you like!
Enjoy your moist, flavorful Cinnamon Zucchini Bundt Bread with family and friends! It’s sure to be a hit!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just be aware that the texture may come out slightly denser, but it will still taste great!
How Do I Store Leftover Bundt Bread?
Store any leftover bread tightly wrapped at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. Thaw slices as needed at room temperature or in the microwave.
Can I Substitute Other Oils for Vegetable Oil?
Yes! You can use canola oil, melted coconut oil, or even applesauce for a healthier alternative. Just keep in mind that using applesauce will add extra moisture and may slightly alter the flavor.
Is There a Way to Make This Recipe Vegan?
Yes! To make this bread vegan, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit until thickened) and use a plant-based oil. Enjoy your vegan twist on this classic recipe!
