This moist cinnamon zucchini bread baked in a Bundt pan is a treat for your taste buds! With its warm, spicy flavor and healthy zucchini, it’s perfect for breakfast or a snack.
Every time I make this, the aroma fills the kitchen and brings everyone running. I love how easy it is—just mix, pour, and bake. Plus, it’s a fun way to sneak in some veggies! 🥒
Key Ingredients & Substitutions
Zucchini: Grated zucchini brings moisture and nutrition to the bread. You can use yellow squash as a substitute if zucchini isn’t available. Make sure to squeeze out excess moisture for the best texture.
Flour: All-purpose flour is ideal here. If you’re gluten-free, you can swap it with a gluten-free flour blend, but the texture might vary. I suggest using a mix that contains xanthan gum for better results.
Spices: Ground cinnamon is a star, but you can also experiment with nutmeg or pumpkin spice for a twist. Personally, I love adding a pinch of cardamom for an extra flavor kick.
Oils: Vegetable or canola oil works great for moisture. You can substitute with melted coconut oil or applesauce for a lighter option, though it might change the flavor slightly.
Sugars: The combo of granulated and brown sugar creates depth of flavor. If you’re cutting sugar, try using coconut sugar or a sugar alternative like Stevia, but adjust the quantity to your taste.
What’s the Best Way to Grate Zucchini for My Bread?
Grating zucchini properly ensures your bread turns out moist, not soggy. Here’s how to do it right:
- Start with clean zucchinis. Use a box grater or a food processor for efficiency.
- After grating, place the zucchini in a clean kitchen towel. Squeeze it gently to remove excess moisture before adding it to the batter. This step is crucial!
How Do I Prevent My Bundt Pan from Sticking?
Bundt pans can be tricky! To ensure your bread slides out easily, follow these steps:
- Thoroughly grease the pan with butter or non-stick spray, making sure to get into all the crevices.
- Sprinkle a light layer of flour over the greased surface, tapping out the excess flour to create a non-stick coating.
This makes serving the bread much easier and keeps it looking fantastic!
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 1/2 cup plain Greek yogurt or sour cream (optional, for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 50–60 minutes of baking time, and then a little cooling time after baking. Overall, you can expect the entire process to take a little over an hour and a half, but the results are so worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a Bundt pan and grease it well with butter or non-stick spray. Then, sprinkle a bit of flour over the greased surface, tapping out any excess flour to ensure your bread won’t stick.
2. Prepare the Zucchini:
Grate your zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture carefully. This helps keep your bread moist without making it soggy.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and spices throughout the bread.
4. Combine the Wet Ingredients:
In another large bowl, beat together the granulated sugar, brown sugar, and eggs until smooth and fluffy. Slowly add in the vegetable oil and vanilla extract, mixing until everything is well combined.
5. Incorporate the Zucchini:
Stir in Greek yogurt or sour cream if you’re using it for extra moisture, then gently mix in the grated zucchini. Make sure it’s evenly distributed without overmixing.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding them together gently until just combined. Overmixing can lead to dense bread, so stop as soon as you no longer see dry flour.
7. Add Optional Nuts:
If you’re using walnuts or pecans, fold them into the batter now for an extra crunchy texture.
8. Bake:
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. After cooling, carefully invert the bread onto a wire rack. Allow it to cool completely before slicing. You can serve it plain or dust with powdered sugar or drizzle with cream cheese glaze for an extra treat!
Enjoy your moist, flavorful cinnamon zucchini bread with a cup of tea or coffee! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain off any excess liquid before grating. Squeeze it well to get rid of excess moisture to maintain the bread’s texture.
Can I Substitute the Oil in This Recipe?
Absolutely! You can replace the vegetable or canola oil with melted coconut oil or applesauce for a healthier option. Just keep in mind that using applesauce may slightly alter the flavor and texture.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and placed in a zip-top bag; it will keep well for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar if you’d like! You can decrease the granulated sugar by 1/2 cup without significantly affecting the texture. For a sugar alternative, consider using Stevia or another sweetener, but check the package for equivalent measurements.
