This moist cinnamon zucchini bread bundt cake is a lovely blend of spices and veggies. It’s sweet, soft, and perfect for a cozy treat!
Honestly, you won’t even notice the zucchini—it just makes the cake extra tender. I like to enjoy a slice with a cup of tea—nothing better than that! ☕️
Key Ingredients & Substitutions
Grated Zucchini: This is the star of the cake! For the best flavor and texture, use fresh zucchini. If you don’t have it, shredded carrots can be a fun swap. Just remember to squeeze out any extra moisture!
All-Purpose Flour: All-purpose flour provides structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. My friends have had success with this, so give it a shot!
Sugars: The blend of granulated and brown sugar adds sweetness and moisture. You can switch to coconut sugar for a lower-glycemic option, though it might alter the flavor slightly.
Vegetable Oil: This keeps the cake moist. You can substitute it with melted coconut oil or even unsweetened applesauce for a healthier twist, but remember that it might change the texture a bit.
Nuts: Walnuts or pecans add a lovely crunch. If you prefer a nut-free version, just leave them out or use chocolate chips instead for a treat!
What’s the Best Way to Prepare Zucchini for This Recipe?
Preparing the zucchini properly is key to a moist cake. Here’s how you can achieve the best results:
- First, wash and trim the ends of the zucchini.
- Grate the zucchini using a box grater or food processor for ease.
- Place the grated zucchini in a clean kitchen towel and twist to squeeze out any excess moisture. This makes a big difference in the cake’s texture!
- Measure 2 1/2 cups after squeezing—don’t just dump it in unmeasured.
By following these tips, you’ll ensure your zucchini bread bundt cake turns out perfectly moist every time! Enjoy baking!
Moist Cinnamon Zucchini Bread Bundt Cake
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Other Ingredients:
- 2 1/2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 55-65 minutes for baking. After baking, you’ll want to let the cake cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at a little over an hour and a half from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, take a 10-inch bundt pan and grease it well with butter or cooking spray. Then flour it, making sure to coat all the nooks and crannies. This will help your cake come out easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if you’re using it). This ensures that everything is well combined, and you won’t have any surprises while mixing!
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat this mixture together until it’s smooth and creamy. This will be the base of your delicious cake!
4. Add the Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract. This adds a lovely touch of flavor to the cake!
5. Combine Dry and Wet Ingredients:
Now it’s time to bring it all together! Gradually add the dry ingredients mixture to the wet ingredients, mixing just until everything is combined. Don’t overmix, as this could make your cake dense!
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini. If you’re using nuts, add those in as well. This is where the magic happens—the moisture from the zucchini will keep your cake light and fluffy!
7. Bake the Cake:
Pour the batter evenly into your prepared bundt pan and smooth out the top. Place it in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. You’ll smell the wonderful aroma filling your kitchen!
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. After the time is up, carefully invert the cake onto a wire rack to cool completely before slicing.
Once fully cooled, slice away and enjoy the moist, tender texture of your delightful cinnamon zucchini bread bundt cake! Perfect for sharing or savoring all by yourself.
FAQ for Moist Cinnamon Zucchini Bread Bundt Cake
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out as much excess moisture as possible before measuring. Frozen zucchini might release more water, so be mindful of that during preparation.
How Do I Store Leftovers?
To store your leftover zucchini bread bundt cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, you can freeze slices for up to 3 months; just make sure they are well wrapped!
Can I Substitute the Vegetable Oil?
Absolutely! You can substitute vegetable oil with melted coconut oil for a hint of tropical flavor, or use unsweetened applesauce for a healthier option. Keep in mind that using applesauce may change the texture slightly, making it a bit denser.
What Can I Use Instead of Eggs for a Vegan Version?
If you’re looking to make a vegan version of this cake, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options help bind the ingredients without compromising moisture!
