This moist cinnamon zucchini bundt bread is a cozy treat that’s perfect for any time of the day! With its sweet spices and hidden veggies, it’s as yummy as it is sneaky.
Slice it up for breakfast or enjoy it as a snack—it’s hard to resist! I love how it makes my kitchen smell amazing while baking. Plus, who knew zucchini could taste so good? 🍞
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free baking mix.
Granulated and Brown Sugar: Together, they make the bread sweet and moist. You can swap out half of the sugar for honey or maple syrup if you prefer a natural sweetener—just reduce the liquids slightly.
Vegetable Oil: It helps keep the bread moist. You can use melted coconut oil or even applesauce for a lower-fat option, but keep in mind the flavor might vary a bit.
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If you’re out of zucchini, grated carrots work well too!
Nuts: Walnuts or pecans add a nice crunch. If nut allergies are a concern, feel free to leave them out or replace them with seeds like sunflower or pumpkin seeds.
How Do You Properly Mix the Ingredients Without Overmixing?
A common challenge in baking is ensuring the batter stays tender. You want that perfect balance where everything is mixed, but not overdone. Here’s how to do it:
- Mix dry and wet ingredients separately before combining them.
- When adding dry to wet, fold gently using a spatula. Move the spatula in a circular and lifting motion, rather than stirring vigorously.
- Stop mixing as soon as you see no visible dry flour. It’s okay if the batter looks a bit lumpy!
This way, you’ll create a light and fluffy texture in your bundt bread. Enjoy baking!
Moist Cinnamon Zucchini Bundt Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup unsweetened applesauce (optional, for moisture)
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
You’ll need about 20 minutes of prep time and 50-60 minutes for baking. After that, let the bread cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1.5 hours before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven heats up, grease and flour a bundt pan generously, or use a nonstick baking spray to ensure the bread comes out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Make sure all the dry ingredients are well combined.
3. Prepare the Wet Mixture:
In a large mixing bowl, beat together the granulated and brown sugars, eggs, and vegetable oil until the mixture is smooth and creamy. Don’t rush this step—it helps create a fluffy bread.
4. Add Flavor:
Stir in the vanilla extract and applesauce (if you’re using it) to the wet mixture, mixing until well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold the mixture with a spatula until they are just combined. Be careful not to overmix! A few lumps are perfectly fine.
6. Add Zucchini and Nuts:
Now, fold in the finely shredded zucchini and any chopped nuts you might be using. Mix until they are evenly distributed throughout the batter.
7. Pour the Batter:
Pour the prepared batter into the bundt pan, smoothing it out so it’s even. This helps the bread bake uniformly.
8. Bake:
Place the bundt pan in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary a bit!
9. Cool the Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. After that, carefully invert the pan onto a wire rack to let it cool completely.
10. Serve and Enjoy:
Slice your delicious cinnamon zucchini bundt bread and serve it plain, or for an extra treat, add a dusting of powdered sugar, some cream cheese frosting, or a drizzle of your favorite glaze.
Enjoy your moist and flavorful cinnamon zucchini bundt bread—it’s sure to be a hit!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the bread may be denser. For best results, consider using half all-purpose and half whole wheat flour to maintain a light texture.
How Do I Store Leftover Zucchini Bundt Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before enjoying!
Can I Replace the Zucchini with Another Vegetable?
Absolutely! Shredded carrots or even apples can work as great substitutes. Keep in mind that the flavor will change slightly, but it will still be delicious and moist!
What Can I Use Instead of Eggs for a Vegan Option?
If you’re looking for an egg substitute, you can use a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Alternatively, 1/4 cup of unsweetened applesauce also works well as a binder and adds moisture.
