This Moist Cinnamon Zucchini Bread Bundt Cake is a delightful treat that’s perfect for any time of day! It’s soft, sweet, and has a lovely hint of cinnamon that makes it extra cozy.
Honestly, who would guess there’s zucchini hiding in there? It’s like sneaking veggies into dessert—win-win! I love having a slice with my coffee in the morning. So good!
Key Ingredients & Substitutions
Flour: All-purpose flour is the key to a light texture. If you’re gluten-free, try a 1:1 gluten-free flour blend. I’ve found that these work just as well to keep the cake fluffy!
Zucchini: Fresh zucchini is the star here! Two medium zucchinis are just right. If zucchini isn’t available, you could use finely grated carrots for a similar texture.
Oil: I love using vegetable oil for its neutral flavor. If you’re looking for a healthier option, you can replace it with applesauce. It will make the cake slightly denser but still tasty!
Yogurt: Plain Greek yogurt adds moisture and a little tang. Sour cream works well too. If you want a dairy-free version, consider using coconut yogurt.
Nuts: Chopped walnuts or pecans add a nice crunch and flavor. If you have nut allergies, you can easily skip them or substitute with sunflower seeds.
How Do I Make Sure My Zucchini Bread is Moist?
The key to a moist zucchini bread is correctly prepping the zucchini. After grating, make sure to squeeze out the excess moisture using a clean kitchen towel or cheesecloth. This step helps keep the batter from becoming too watery.
- Use medium-high heat to bake evenly.
- Check for doneness a few minutes before the minimum bake time; this prevents drying out.
- Let the cake cool properly in the pan before inverting. This way, it retains its moisture!
How to Make a Moist Cinnamon Zucchini Bread Bundt Cake
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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed gently to remove excess moisture
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bundt cake takes about 15 minutes of preparation time and 50-60 minutes of baking time. Plus, let it cool for at least 15 minutes before serving. Total time: about 1.5 hours.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Make sure to grease and flour your bundt pan thoroughly to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This blend of spices is going to give your cake that wonderful warm flavor!
3. Prepare the Wet Mixture:
In a large bowl, use a mixer to beat the granulated sugar, brown sugar, and eggs together for about 2-3 minutes until the mixture is light and fluffy. This is where your cake starts to get some air and lift!
4. Combine Wet Ingredients:
Next, slowly add the vegetable oil, yogurt, and vanilla extract into the egg mixture, mixing until everything is well combined. You’ll love the aroma at this stage!
5. Mix Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture. Stir gently with a spatula until everything is just combined—no need to overmix or your cake might turn out tough!
6. Fold in Zucchini and Nuts:
Now, fold in the grated zucchini and chopped nuts (if you’re using them) until evenly distributed throughout the batter. The zucchini adds moisture and is such a great surprise!
7. Pour and Bake:
Pour the batter evenly into your prepared bundt pan. Bake it in the preheated oven for about 50-60 minutes. It’s ready when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or drizzle with a simple glaze for an extra treat!
This bundt cake is wonderfully moist thanks to the zucchini and yogurt, and the cinnamon adds warm flavor notes throughout. Perfect for breakfast, a snack, or dessert! Enjoy every slice!
FAQ for Moist Cinnamon Zucchini Bread Bundt Cake
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the zucchini and squeeze out any excess moisture before adding it to the batter. This will help maintain the cake’s texture.
How Can I Make This Recipe Dairy-Free?
To make this zucchini bread dairy-free, simply substitute the Greek yogurt with a plant-based yogurt like coconut or almond yogurt. You can also use non-dairy milk with a splash of lemon juice as a substitute for the yogurt in terms of moisture.
How Should I Store Leftovers?
Store any leftover bundt cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and foil for up to 3 months.
Can I Add Other Ingredients or Flavors?
Absolutely! Feel free to mix in chocolate chips, dried fruits, or swap out the nuts for seeds if you prefer. You can also experiment with different spices, like ginger or cardamom, for variation!
