This Moist Cinnamon Zucchini Bundt Bread is a delicious treat full of warm cinnamon flavor and hidden veggies! The zucchini keeps it super soft, making each slice delightful.
You’ll be amazed how easily this bread disappears at home. I love serving it warm with a sprinkle of powdered sugar—perfect for breakfast or a sweet snack!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread, providing structure. If you want whole grain, swap it out for whole wheat flour, but it may change the texture slightly.
Cinnamon: This spice gives the bread a warm flavor. If you’re a fan of variety, try mixing in some nutmeg or ginger for an extra kick.
Zucchini: Fresh zucchinis keep the bread moist. You can use yellow squash instead if zucchinis aren’t available; just make sure to squeeze out the excess moisture.
Nuts: I love adding walnuts for a crunch, but you can leave them out or use chocolate chips for a sweeter twist.
Vegetable oil: Canola oil can be used if you’re out of vegetable oil. For a healthier option, try unsweetened applesauce; just reduce the sugar slightly to balance the sweetness.
How Do I Keep My Zucchini Bundt Bread Moist?
To achieve that wonderfully moist texture, the key is in handling the zucchini right. Squeeze your grated zucchini to remove excess liquid before adding it in. This way, you won’t end up with an overly wet batter.
- Don’t overmix your batter! Gently fold in the dry and wet ingredients until just combined—this helps keep the bread tender.
- Keep an eye on the baking time. Every oven is different, so check with a toothpick at the 50-minute mark. You want it to come out clean but be cautious not to overbake, as it will toughen the bread.
Moist Cinnamon Zucchini Bundt Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
Other Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This Moist Cinnamon Zucchini Bundt Bread takes about 15 minutes to prepare and 50 to 60 minutes to bake, plus some cooling time. So, overall, you’re looking at around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a bundt pan and grease it well with butter or cooking spray, then dust it with flour to prevent the bread from sticking. This step is super important for easy removal later!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. This combination adds structure and flavor to your bread, so make sure it’s well mixed.
3. Creaming the Sugars and Eggs:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs using a mixer until the mixture is light and fluffy. This will help incorporate air, making your bread nice and soft!
4. Adding Wet Ingredients:
Gradually add the vegetable oil and vanilla extract into the sugar and egg mixture. Mix until everything is combined and smooth.
5. Combining Wet and Dry Mixtures:
Slowly add the bowl of dry ingredients to your wet mixture. Mix just until you can’t see any more flour; be careful not to overmix—this keeps your bread light and tender.
6. Adding Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if you’re using them). This is where the hidden vegetable magic happens!
7. Filling the Bundt Pan:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula so it bakes evenly.
8. Baking Time:
Place the bundt pan in your preheated oven and bake for about 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is done!
9. Cooling Time:
Once baked, remove the bundt pan from the oven and let it cool in the pan for about 15 minutes. After it’s cooled a bit, carefully invert it onto a wire rack to cool completely.
10. Serving:
Once cooled, if you like, dust the top with powdered sugar for a nice finishing touch. Slice your moist cinnamon zucchini bundt bread and enjoy it warm or at room temperature. It’s perfect for breakfast or an afternoon snack!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a nuttier taste and more nutrients. Just note that it may give the bread a denser texture.
Can I Make This Recipe Vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based oil instead of vegetable oil. The rest of the ingredients remain the same!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw it in the fridge or at room temperature when you’re ready to enjoy it again!
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried fruits, or even different nuts like pecans or almonds. Just remember that if you add too many mix-ins, it may affect baking time slightly, so keep an eye on it!
