This moist cinnamon zucchini bread bundt cake is a delightful twist on a classic favorite. The secret? Fresh zucchini and a sprinkle of warm cinnamon that make it so tasty!
Baking this cake fills my kitchen with a lovely aroma. Plus, it’s a great way to sneak in some veggies for a treat! Who knew healthy could be so delicious? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour gives the bread structure. For a gluten-free option, use a 1:1 gluten-free baking blend. I’ve made it both ways, and honestly, both work pretty well!
Zucchini: Fresh, grated zucchini adds moisture and a subtle flavor. You can also use yellow squash if zucchini isn’t available. Just make sure to squeeze out the excess water!
Vegetable Oil: I love using vegetable oil for its neutral flavor, but you can swap it with applesauce for a lower-fat version or melted coconut oil for a flavorful twist.
Nuts and Raisins: Optional, but I think they add a nice crunch and sweetness. If you prefer, omit them or substitute chocolate chips for something a bit sweeter!
How Do I Make Sure My Zucchini Bread is Moist?
The key to a moist zucchini bread lies in a couple of important steps. First, make sure to properly squeeze out excess moisture from the grated zucchini. Too much water can make the bread soggy.
- Use a clean kitchen towel or paper towels to press the zucchini.
- Don’t overmix the batter; folding gently just until combined helps keep it fluffy.
- Also, keep an eye on baking time. A toothpick test is perfect to check doneness—if it comes out clean, it’s ready!
Try these tips, and your bundt cake will come out wonderfully moist and delicious! Enjoy snacking on it or sharing with friends and family!
Moist Cinnamon Zucchini Bread Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, squeezed dry
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
How Much Time Will You Need?
This delightful zucchini bread bundt cake takes about 20 minutes of prep time and 50-60 minutes of baking time. After baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack. Overall, you’re looking at around 1 hour and 35 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepping the Oven and Bundt Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, grab your bundt pan and grease it well. You can flour it afterward, or use a baking spray that has flour mixed in. This step helps ensure your cake releases easily once baked.
2. Mixing the Dry Ingredients:
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure it’s all well combined and set this aside for a moment.
3. Creaming the Sugars and Eggs:
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until the mixture is smooth and pale in color. This usually takes a couple of minutes!
4. Adding Wet Ingredients:
Gradually mix in the vegetable oil and the vanilla extract, stirring until everything is fully combined and smooth.
5. Combining Wet and Dry Ingredients:
Now it’s time to bring the dry ingredients into the mix! Slowly add them to the bowl with the wet ingredients, gently stirring until just combined. Don’t overmix; this keeps your cake tender and fluffy.
6. Fold in the Goodies:
Carefully fold in the grated zucchini, and if you like, the chopped nuts and raisins. This will add delicious texture and flavor to your cake!
7. Pouring the Batter:
Pour the batter evenly into your prepared bundt pan. Make sure to spread it out nicely so it bakes evenly.
8. Baking the Cake:
Place the bundt pan in the preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready!
9. Cooling the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. This step helps it set and makes it easier to remove. After that, carefully invert it onto a wire rack to cool completely.
10. Serve and Enjoy:
Once your bundt cake is completely cooled, slice it and serve it up! It’s perfectly moist and with a delightful cinnamon flavor, ideal for breakfast or a sweet snack any time of the day!
Enjoy your delicious creation! 🍰
FAQ for Moist Cinnamon Zucchini Bread Bundt Cake
Can I Substitute the Eggs in This Recipe?
Yes! If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of Greek yogurt for each egg. This can help maintain moisture while providing a great texture!
How Do I Store Leftover Bundt Cake?
Store any leftover cake 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 thaw at room temperature when you’re ready to enjoy it again!
Can I Use Frozen Zucchini for This Cake?
Absolutely! Just make sure to thaw the zucchini and squeeze out excess moisture after thawing. This helps prevent the cake from becoming too soggy. Frozen zucchini works surprisingly well in baked goods!
What Can I Serve With This Zucchini Bread Bundt Cake?
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. It pairs wonderfully with coffee or tea for a cozy afternoon snack!
