This moist cinnamon zucchini bread is a cozy treat that’s perfect for any time of the day! It’s packed with fresh zucchini and warming cinnamon, making it deliciously sweet.
Plus, baking it in a Bundt pan gives it a lovely shape that’s perfect for sharing with friends or enjoying for breakfast. Trust me, you’ll want to have a slice (or two) with your coffee! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly here. If you’re gluten-free, you can substitute a 1:1 gluten-free flour blend. I’ve used almond flour in a pinch, but it can change the texture slightly.
Oil: Vegetable oil keeps the bread moist. You can also use canola or even coconut oil for a fun twist. Just note that coconut oil will add a slight flavor.
Zucchini: Fresh grated zucchini is key. If you don’t have zucchini, you can substitute with shredded carrots or even applesauce for moisture. Just ensure to squeeze out excess moisture!
Nutmeg and Cloves: While optional, I think they add depth to the flavor. You can skip them or use a dash of pumpkin spice if you have it handy.
Greek Yogurt: This adds extra moisture. You can swap it for sour cream, or even a non-dairy yogurt for a dairy-free version.
How Can You Ensure Your Zucchini Bread Stays Moist?
The secret to moist zucchini bread lies in the balance of wet and dry ingredients. Here are my tips:
- Squeeze excess moisture from the zucchini after grating. Too much moisture can make it soggy.
- Don’t overmix the batter when combining wet and dry ingredients. Gently fold them just until combined.
- Consider adding a little more Greek yogurt or even a splash of milk if the batter looks too thick.
- Check your oven temperature with a thermometer; baking too hot can dry out your bread.
Following these tips will lead you to a delightful, moist zucchini bread every time!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 2 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)
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1/4 cup plain Greek yogurt or sour cream (for extra moisture)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 55-65 minutes for baking. Don’t forget to let it cool for about 15 minutes in the pan before serving. In total, you’re looking at roughly 1 hour and 30 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Prepping the Bundt Pan:
Start by preheating your oven to 350°F (175°C). Grab your Bundt pan and grease it generously with oil or butter, and then dust it with flour. This helps ensure your bread comes out easily once baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until well combined.
4. Add the Zucchini and Yogurt:
Stir in the grated zucchini and Greek yogurt or sour cream. Make sure everything is well mixed together.
5. Combine Wet and Dry Ingredients:
Carefully fold the dry ingredients into the wet mixture. Stir gently until just combined, being careful not to overmix. Overmixing can make the bread tough!
6. Fold in Optional Nuts:
If you’re using nuts, gently fold them in at this stage so they are evenly distributed in the batter.
7. Pour Into Bundt Pan:
Pour the batter into your prepared Bundt pan, smoothing it out to make sure it’s even on top.
8. Bake It:
Place the pan in the preheated oven and bake for 55-65 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
9. Cooling Time:
Once baked, allow the zucchini bread to cool in the pan for about 15 minutes. Then turn it out onto a wire rack to cool completely.
10. Serve and Enjoy:
Once it’s completely cool, slice the bread and serve it as a delightful treat with coffee or tea. Enjoy every moist, cinnamon-infused bite!
Happy baking! Enjoy your moist cinnamon zucchini bread beautifully made in a Bundt pan! 😊
FAQ – Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw and drain any excess moisture from the frozen zucchini before using. This will help maintain the bread’s texture and prevent it from becoming soggy.
How Can I Make This Bread Healthier?
You can swap out half of the all-purpose flour for whole wheat flour for added fiber. Additionally, consider reducing the sugar by 1/4 cup or using a sugar substitute if you want to cut back on sweetness.
How Should I Store Leftovers?
Store the 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 remember to thaw it at room temperature before enjoying!
Can I Omit the Nuts?
Yes, feel free to leave out the nuts if you’re not a fan or have allergies. The bread will still be delicious and moist without them, and you could even add chocolate chips as a sweet alternative!
