This moist cinnamon zucchini bread is baked in a lovely Bundt pan, making it as pretty as it is tasty! The mix of zucchini and warm spices gives it a sweet and cozy flavor.
You’ll love how simple it is to make. Just mix everything together, pour it into the pan, and bake! I often enjoy a slice with my morning coffee—it’s the perfect treat!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a subtle flavor. You can substitute it with carrots for a different taste or use yellow squash if that’s what you have.
Flour: All-purpose flour is the base here. If you need a gluten-free option, try a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for structure!
Oils: I recommend vegetable or canola oil for this recipe for its neutral taste. If you prefer a healthier option, you can use applesauce, but reduce the sugar slightly.
Sugars: The mix of granulated and brown sugar gives depth. You can replace them with coconut sugar or a natural sweetener like honey, but adjust the liquid in the recipe.
Nuts: Chopped walnuts or pecans add crunch and flavor. Feel free to leave them out if you prefer a nut-free bread or replace them with chocolate chips for a sweeter touch!
How Do I Grease and Flour a Bundt Pan Properly?
Making sure your Bundt pan is well-greased is vital for easy release. Follow these steps:
- Start by generously applying a solid fat like butter or shortening to all surfaces of the pan. Don’t miss the grooves!
- Next, sprinkle a thin layer of flour over the greased pan. Shake it around, ensuring it coats all greased areas, then tap out the excess flour.
- If you’re using a nonstick spray, choose one that specifies it’s suitable for baking. This saves time and ensures an even coat!
Proper greasing and flouring help your zucchini bread slide out perfectly—no sticking or tearing!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
Wet Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup vegetable oil (or canola oil)
- 4 large eggs
- 2 teaspoons vanilla extract
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)
Sugars:
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
Add-ins:
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes for prep and 55-65 minutes for baking. Don’t forget to let it cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1.5 to 2 hours before you can slice into your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour your bundt pan well to prevent the bread from sticking. It’s helpful to get into all the nooks and crannies!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg (if you’re using it). This helps ensure that all the dry ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In another large bowl, beat together the granulated sugar, light brown sugar, and oil until everything is well combined. You want a nice smooth mixture here!
4. Add the Eggs and Vanilla:
Add the eggs one at a time to the sugar and oil mixture, making sure to beat well after each addition. Stir in the vanilla extract until everything is incorporated.
5. Blend the Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to over-mix; a few lumps are okay!
6. Fold in the Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and any nuts you may be using. Make sure they are evenly distributed throughout the batter.
7. Pour and Spread the Batter:
Pour the batter into your prepared bundt pan. Use a spatula to spread it evenly, ensuring that it is level.
8. Bake:
Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
9. Cool in the Pan:
Once baked, carefully remove the bread from the oven and let it cool in the pan for about 15 minutes. This helps prevent the bread from breaking when you remove it.
10. Invert and Cool Completely:
After cooling, gently invert the bundt pan onto a wire rack to release the bread. Let it cool completely before slicing and enjoying!
Enjoy your moist cinnamon zucchini bread warm or at room temperature—great for breakfast or a sweet snack any time of day!
Frequently Asked Questions
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and drain any excess moisture before using it in the recipe. Pat it dry with paper towels to prevent the batter from becoming too watery.
Can I Make This Bread Egg-Free?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for a moist texture. Just keep in mind that this may slightly alter the flavor.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap them tightly!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative by adding chocolate chips, dried fruits, or seeds to the batter. Just keep the total amount of mix-ins to about 1 cup to ensure the bread bakes properly.
