This Moist Cinnamon Zucchini Bread is bursting with warm spices and is incredibly fluffy! Baked in a Bundt pan, it looks fantastic and tastes even better.
The secret is all that zucchini, adding moisture without being noticeable. I love enjoying a slice with my morning coffee—it’s a sweet start to the day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It often works well in baking without altering the taste too much.
Granulated & Brown Sugar: Both sugars keep the bread sweet and moist. You could substitute honey or maple syrup; just reduce the liquid in the recipe slightly to maintain the right batter consistency.
Zucchini: The star ingredient! Use fresh, medium zucchinis for the best results. If zucchini isn’t available, grated carrots work surprisingly well too! Just remember to squeeze out any excess moisture.
Vegetable Oil: Oil helps keep the bread moist. If you prefer, you can substitute it with melted coconut oil or applesauce for a lighter option.
Nuts: Walnuts or pecans add a nice crunch. If you’re avoiding nuts, feel free to leave them out or replace them with chocolate chips for a sweet twist!
How Do I Make Sure My Zucchini Bread Comes Out Moist?
For perfectly moist zucchini bread, the key is to avoid over-mixing and to use freshly grated zucchini. Here’s how to nail it:
- Grate the zucchini and use paper towels to squeeze out any excess moisture before adding it to your batter. This prevents the bread from becoming too soggy.
- Don’t over-mix the batter. Mix just until everything is combined to keep the bread light and fluffy.
- Start checking your bread a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean, it’s done!
Letting the bread cool in the pan for a short time helps it set, making it easier to remove without breaking. Enjoy your warm, delicious bread!
Moist Cinnamon Zucchini Bread in Bundt Pan
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 packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 to 2 ½ cups grated zucchini (about 2 medium zucchinis)
Extras:
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50 to 60 minutes to bake. You’ll want to let it cool for about 15 minutes in the pan before transferring it to a wire rack, making the total time around 1.5 hours. Perfect for a cozy baking day!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly; this will help the bread slide right out when it’s done!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute your leavening agents and spices.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until everything is smooth and well combined—this will create a lovely base for your bread!
4. Bring It All Together:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is incorporated—don’t overdo it! A few lumps are okay.
5. Add the Goodies:
Fold in the grated zucchini and any nuts you’re using until it’s all evenly mixed. You won’t even notice the zucchini, but it adds so much moisture!
6. Fill the Bundt Pan:
Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula so it bakes evenly.
7. Bake It Up:
Place the Bundt pan in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready!
8. Cooling Time:
Let the bread cool in the pan for about 15 minutes. Then, gently invert it onto a wire rack to cool completely. This makes sure it doesn’t end up soggy!
9. Serve and Enjoy:
Once cooled, slice and serve your moist cinnamon zucchini bread plain, or spread a little butter on top. Store any leftovers wrapped tightly at room temperature for up to 3 days, or keep it refrigerated for up to a week.
Enjoy a delightful slice with your morning coffee or tea—it’s the perfect treat!
FAQ for Moist Cinnamon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw and drain any excess moisture from the frozen zucchini before adding it to the batter. This keeps the bread from becoming too watery.
How Can I Make This Recipe Gluten-Free?
To make this zucchini bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for a blend that includes xanthan gum for the best texture.
What’s the Best Way to Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for up to 3 months—just wrap each slice tightly in plastic wrap before freezing!
Can I Add Other Ingredients, Like Chocolate Chips or Dried Fruit?
Absolutely! Feel free to mix in chocolate chips, raisins, or dried cranberries for an extra touch. Just keep in mind that adding too many extras may affect the texture, so balance it well!
