Welcome to a delightful treat that combines the comforting flavors of cinnamon with the moistness of zucchini bread! Moist Cinnamon Bundt Pan Zucchini Bread is an easy-to-make recipe that is perfect for breakfast, snacks, or dessert. Many people shy away from baking with zucchini, but this recipe proves just how wonderful it can be. The grated zucchinis keep the bread moist, while the cinnamon adds a warm and inviting flavor. Not only is this bread delicious, but it’s also a fantastic way to sneak in some veggies! Whether you’re a seasoned baker or a kitchen novice, this recipe is simple enough for anyone to follow. Plus, it’s a great way to use up any extra zucchinis you may have on hand. Enjoy a slice fresh out of the oven or save some for later – it’s sure to please everyone. Let’s dive into why you should make this recipe and how to do it!

Why Make This Recipe

Making Moist Cinnamon Bundt Pan Zucchini Bread is a fantastic idea for several reasons. First, it’s a delicious way to use up extra zucchini, especially during the harvest season. This recipe also combines wholesome ingredients that can make your family feel good about indulging in a sweet treat. The mix of granulated and brown sugar, along with the cinnamon, provides a lovely sweetness that complements the zucchini perfectly. Lastly, the Bundt shape adds a fun and impressive touch that makes it great for gatherings or celebrations. You’ll love how simple it is to prepare and how satisfying it is to enjoy!

How to Make Moist Cinnamon Bundt Pan Zucchini Bread

Ingredients

2 medium zucchinis, grated
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large eggs (room temperature)
1/2 cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C) and grease a Bundt pan.
Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
In another bowl, mix eggs, vegetable oil, and vanilla. Fold in the grated zucchini until combined.
Gradually add the wet mixture to the dry ingredients and stir until just combined; avoid overmixing.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes or until a toothpick comes out clean. Cool for ten minutes before transferring to a wire rack.

How to Serve Moist Cinnamon Bundt Pan Zucchini Bread

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Moist Cinnamon Bundt Pan Zucchini Bread is best served slightly warm or at room temperature. You can enjoy it plain or with a dusting of powdered sugar on top for a touch of sweetness. It pairs wonderfully with a cup of coffee or tea for a cozy afternoon snack. For a special treat, try spreading a bit of cream cheese or butter on top!

How to Store Moist Cinnamon Bundt Pan Zucchini Bread

To store any leftover Zucchini Bread, wrap it tightly in plastic wrap or foil. You can keep it at room temperature for about 2-3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing slices. Just make sure to wrap them well in plastic wrap and then place them in a freezer bag.

Tips to Make Moist Cinnamon Bundt Pan Zucchini Bread

Make sure to squeeze out as much moisture from the zucchini as possible for a better texture.
Use room temperature eggs for a smoother batter.
Don’t overmix; just stir until everything is combined to keep the bread fluffy.
If you like nuts or chocolate chips, feel free to fold them into the batter for extra flavor.
Allow the bread to cool before slicing to prevent it from falling apart.

Variation

You can customize this recipe by adding nuts, raisins, or even chocolate chips for an extra twist. For a healthier version, consider replacing half of the all-purpose flour with whole wheat flour. You can also add orange or lemon zest for a refreshing citrus flavor.

FAQs

Can I use other types of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture may change slightly.
How do I know when the bread is done?
Insert a toothpick in the center; if it comes out clean, the bread is done.
Can I use frozen zucchini?
Yes, just make sure to thaw and drain excess liquid before using.
What can I serve with this bread?
Cream cheese, butter, or even a scoop of ice cream makes an excellent pair!
How long does the Zucchini Bread last?
It will last for about 2-3 days at room temperature and up to a week in the refrigerator.

Moist Cinnamon Bundt Pan Zucchini Bread

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A delightful zucchini bread infused with cinnamon, perfect for breakfast, snacks, or dessert.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a Bundt pan.
Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
In another bowl, mix eggs, vegetable oil, and vanilla. Fold in the grated zucchini until combined.
Gradually add the wet mixture to the dry ingredients and stir until just combined; avoid overmixing.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes or until a toothpick comes out clean. Cool for ten minutes before transferring to a wire rack.