This Moist Cinnamon Zucchini Bundt Bread is a yummy treat that’s perfect for breakfast or a snack. Packed with fresh zucchini, it’s moist and full of warm cinnamon flavor!
I love how this bread makes my kitchen smell amazing while it bakes. Plus, it’s a sneaky way to sneak in some veggies! Who knew healthy could taste so good? 🥒✨
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure. For a gluten-free option, substitute with a 1:1 gluten-free flour blend. I sometimes mix in whole wheat flour for extra fiber!
Zucchini: Fresh zucchini gives moisture and texture. You can replace it with yellow squash if you’re in a pinch. Just make sure to remove excess moisture by squeezing it out!
Sugars: Using both granulated and brown sugar adds depth. If you’re looking to reduce sugar, you can use a sugar substitute like stevia or coconut sugar. I enjoy a bit of honey for a unique flavor twist!
Oil: Vegetable oil keeps the bread moist. Olive oil works well too, or you could use applesauce for a lower-fat alternative.
Nuts: Walnuts or pecans add crunch. If you have nut allergies, sunflower seeds or pumpkin seeds make great substitutes.
What’s the Best Way to Grate Zucchini for This Recipe?
Grating zucchini is straightforward but important to get right for moisture balance. Use a box grater or a food processor to shred the zucchini evenly.
- Wash and trim the ends of the zucchini.
- Grate using the large holes on your grater to achieve the best texture.
- After grating, place the zucchini in a clean kitchen towel and wring it out to remove excess moisture. This helps prevent the bread from becoming too wet!
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Filling Ingredients:
- 3 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful bundt bread takes about 15 minutes to prepare and around 60–70 minutes to bake. Including cooling time, plan for about 1 hour and 30 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepping the Bundt Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats, take a 10-inch bundt pan and grease it well with butter or cooking spray. Then, sprinkle flour evenly inside, tapping out any excess. This will help the bread release easily after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if you’re using it. Make sure the mixture is well combined—this helps with even rising!
3. Combining the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is smooth. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is incorporated.
4. Bringing it All Together:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. It’s okay if there are a few lumps—overmixing can make the bread tough!
5. Adding the Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you’re using. This will add texture and flavor to your bread!
6. Baking the Bread:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Place it in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the bread is ready.
7. Cooling the Bundt Bread:
Once baked, take the bundt pan out of the oven and let it cool for about 15 minutes. Then carefully invert the bread onto a wire rack to cool completely. This will help keep it moist and prevent sogginess.
8. Enjoying Your Creation:
Once fully cooled, slice your delicious cinnamon zucchini bundt bread. Serve it plain, with a drizzle of glaze, or alongside a warm beverage. It’s a perfect treat for breakfast or any time you need a little comfort!
Enjoy every moist, flavorful bite of your aromatic cinnamon zucchini bundt bread!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for added nutrition. Just keep in mind that the bread may have a denser texture.
How Do I Store Leftover Bundt Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy!
What Can I Use If I Don’t Have Zucchini?
If you don’t have zucchini handy, you can substitute with shredded carrots or applesauce. Both alternatives will add moisture and sweetness to your bread.
Can I Add Other Mix-Ins to This Recipe?
Absolutely! Feel free to add chocolate chips, dried fruits, or coconut for extra flavor. Just keep the total amount of add-ins to about 1 cup to maintain the bread’s texture.
