Irresistible Moist Cinnamon Bundt Pan Zucchini Bread Recipe

There’s nothing quite like the aroma of freshly baked Moist Cinnamon Bundt Pan Zucchini Bread wafting through your home. Picture this: a golden-brown loaf with swirls of cinnamon, its moist texture beckoning you to take that first bite. quick and easy snack option The crunch of walnuts or pecans adds a delightful surprise, making each slice an irresistible treat.

Every time I whip up this recipe, I am transported back to lazy Sunday mornings spent in my grandmother’s cozy kitchen. The laughter, the stories, and the sweet anticipation of something delicious emerging from the oven make this bread more than just a recipe; it’s a cherished memory ready to be shared with loved ones. delicious fall-inspired soup.

I still remember the first time I made this Moist Cinnamon Bundt Pan Zucchini Bread for a family gathering; everyone came back for seconds! For more inspiration, check out this Refreshing Watermelon Feta Salad recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Use fresh, medium-sized zucchini; they add moisture without overpowering the flavors.

• : A staple in baking, it gives structure and helps achieve that perfect crumb.

• sugar: Granulated sugar sweetens the bread beautifully; you can substitute half with brown sugar for extra depth.

• eggs: Use large eggs for binding and adding moisture; they are essential for that fluffy texture.

• cinnamon: Ground cinnamon provides warmth and spice; feel free to experiment with additional spices like nutmeg.

• walnuts or pecans: Optional but highly recommended! They add crunch and richness to every bite.

• baking powder and baking soda: These leavening agents help the bread rise perfectly, creating a light texture.

• vanilla extract: Pure vanilla extract enhances flavor; avoid imitation varieties if possible for best results.

• salt: A pinch of salt balances sweetness and enhances overall flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by preparing your kitchen and gathering all necessary ingredients.

Preheat Your Oven: Preheat your oven to 350°F (175°C). Generously grease your bundt pan with nonstick cooking spray to ensure easy release later.

Prepare Your Zucchini: Grate your zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel; too much liquid can affect your bread’s texture.

Mix Dry Ingredients Together: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and any optional spices. This ensures even distribution when combined.

Cream Sugar and Eggs: In another bowl, beat together sugar and eggs until light and fluffy. Add vanilla extract at this stage for an added flavor boost that will have you dreaming of dessert.

Add Wet Ingredients to Dry Mixture: Gradually fold in your dry ingredients into the wet mixture while adding grated zucchini. Be gentle—overmixing can lead to dense bread!

Pour Batter into Bundt Pan**: Pour the batter into your prepared bundt pan evenly. Tap gently on the counter to remove air bubbles before placing it in the oven.

Now all that’s left is to bake! Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before carefully transferring it onto a wire rack to cool completely.

Once cooled, slice yourself a piece (or two) of this Moist Cinnamon Bundt Pan Zucchini Bread. Enjoy every bite as you reminisce about cozy kitchens filled with love!

You Must Know

• Moist Cinnamon Bundt Pan Zucchini Bread is a delightful blend of flavors, perfect for breakfast or dessert
• The warm cinnamon aroma fills your kitchen, creating an inviting atmosphere
• This bread keeps well, making it an ideal treat to share with friends and family

Perfecting the Cooking Process

To achieve the best results, mix dry ingredients first, then combine them with wet ingredients. Pour into the bundt pan and bake until golden brown. perfect pairing with savory dishes This sequence ensures even distribution of flavors and a perfectly baked loaf.

Add Your Touch

Feel free to swap in different spices like nutmeg or ginger for a unique flavor twist. You could also add chocolate chips or nuts for extra texture and richness, tailoring the recipe to your taste preferences. add a citrusy twist.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices individually. To reheat, warm slices in the toaster oven for that fresh-out-of-the-oven taste.

Chef's Helpful Tips

• Ensure your zucchini is well-drained after grating to prevent sogginess in the bread
• Always test for doneness by inserting a toothpick into the center; it should come out clean
• Experimenting with different types of flour can enhance texture and flavor significantly

I still remember the first time I made this Moist Cinnamon Bundt Pan Zucchini Bread; my friends devoured it, claiming it was “the best thing since sliced bread.” Their enthusiasm was contagious!

FAQ

Can I use frozen zucchini for this recipe?

Yes, thawed frozen zucchini works just as well if drained properly before use.

How do I know when my bread is done?

Insert a toothpick into the center; it should come out clean when done baking.

Can I substitute other flours?

Absolutely! Almond flour or whole wheat flour can be great alternatives for added nutrition.

Print

Moist Cinnamon Bundt Pan Zucchini Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Valentina Rossi
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Savor the delightful taste of Moist Cinnamon Bundt Pan Zucchini Bread, a heartwarming recipe that pairs the sweetness of zucchini with aromatic cinnamon and crunchy walnuts. This easy-to-make loaf is perfect for breakfast or dessert, filling your home with an inviting aroma. Each slice offers a moist texture and rich flavor, making it an irresistible addition to any gathering.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease your bundt pan with nonstick spray.
2. Grate the zucchini and squeeze out excess moisture.
3. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, beat sugar, eggs, and oil until fluffy; add vanilla.
5. Gradually combine the dry mixture with the wet ingredients and fold in the grated zucchini and nuts if using.
6. Pour batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 190
• Sugar: 12g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg