This Cinnamon Zucchini Bundt Bread is super moist and fluffy! It combines the fresh taste of zucchini with sweet cinnamon, making it perfect for breakfast or a snack.
Don’t worry if you’re not a zucchini lover; it hides so well in this bread! I always make extra and freeze some for later—it’s a great way to sneak in some veggies while enjoying a treat! 😊
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini is key here. It adds moisture and is a great way to include veggies! If you can’t find zucchini, yellow squash can work as a substitute.
Flour: All-purpose flour is standard for this bread. If you want a healthier twist, you can use whole wheat flour, but it may make the bread denser.
Sugar: Granulated and brown sugar give a sweet, rich flavor. If you’re looking for a lower sugar option, coconut sugar can be used instead, but be aware it may alter the texture slightly.
Oil: I recommend vegetable or canola oil for moisture, but melted coconut oil or applesauce can be great substitutes for a lighter choice if you’re watching oil intake.
Sour Cream: Sour cream adds a nice tang and moisture. Greek yogurt is an excellent substitute if you want a healthier option without sacrificing flavor.
How Do You Ensure Your Bundt Bread is Moist and Delicious?
To achieve that moist texture in your Cinnamon Zucchini Bundt Bread, focus on a few vital steps:
- **Prep the Zucchini:** Grate it finely and squeeze out excess moisture—this prevents a soggy bread. Use a paper towel or kitchen cloth for the most efficiency.
- **Don’t Overmix:** When combining the wet and dry ingredients, mix just until barely combined. Overmixing can lead to a dense bread.
- **Check for Doneness:** Stick a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready! Avoid letting it bake too long—this could dry it out.
- **Cool Properly:** After baking, let the bread cool in the pan for about 15 minutes before inverting. This helps keep moisture locked in.
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- 2 cups grated zucchini (about 1 medium zucchini)
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
Time Needed:
This delightful bundt bread requires about 15 minutes of prep time and then 50 to 60 minutes of baking time. After baking, allow for 15 minutes to cool in the pan. In total, expect about 1.5 hours before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Take a bundt pan and grease it well with butter or cooking spray, followed by a dusting of flour. This will help the bread release easily once baked.
2. Grate the Zucchini:
Grab your trusty grater and finely grate the zucchini. To avoid soggy bread, lightly squeeze out the excess moisture using a paper towel or a clean kitchen cloth. Set this aside for later use.
3. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. This will ensure even distribution of the leavening agents and flavor.
4. Combine Wet Ingredients:
In a large mixing bowl, combine both the granulated sugar and brown sugar with vegetable oil, mixing them together until well blended. This creates a nice, sweet base for your bread. Add the eggs one at a time, ensuring each is mixed in thoroughly before adding the next. Stir in the vanilla extract as well!
5. Add Sour Cream:
Now, stir in the sour cream (or Greek yogurt) until everything is well incorporated. This is what will give your bread that moist texture everyone loves!
6. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a denser bread.
7. Fold in the Zucchini:
Gently fold in the grated zucchini until it’s evenly distributed throughout the batter. This is the secret ingredient that adds moisture and nutrition!
8. Bake:
Pour the batter into your prepared bundt pan. Smooth the top using a spatula and place it in the preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once baked, remove the bread and allow it to cool in the pan for about 15 minutes. After cooling, carefully invert the bread onto a wire rack to cool completely. Once cooled, slice and serve as is, or with a light dusting of powdered sugar for a pretty finish. A simple glaze also works wonderfully if you’d like a sweeter touch!
Enjoy your delicious, moist Cinnamon Zucchini Bundt Bread!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini, but make sure to thaw it completely and drain any excess moisture. Squeeze out as much liquid as possible before adding it to the batter to maintain the right texture!
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that your blend contains xanthan gum, which is essential for providing structure in baked goods!
What’s the Best Way to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze slices wrapped well in plastic wrap and then aluminum foil for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped nuts, such as walnuts or pecans, or chocolate chips can be folded into the batter with the zucchini for added flavor and texture. Just remember to keep the ratio balanced, so the bread remains moist!
