Moist Cinnamon Bundt Pan Zucchini Bread

Zucchini bread is a delightful treat that successfully blends the flavors of summer squash with sweet spices, making it an irresistible addition to any baking repertoire. One of the best methods to elevate this classic recipe is by using a Bundt pan. With its beautiful shape and moist texture, Bundt pan zucchini bread becomes an eye-catching centerpiece for gatherings or just a special treat for yourself.

Ingredients

To create your Moist Cinnamon Bundt Pan Zucchini Bread, you will need the following ingredients:

For the Bread

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional: 1 cup chopped walnuts or pecans, 1/2 cup raisins or chocolate chips

For the Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

Preparing the Zucchini

1. Grate the Zucchini: Trim the ends of the zucchinis. Using a box grater or food processor, grate the zucchinis. It’s important to remove excess moisture, so place the grated zucchini in a clean dish towel and squeeze out as much liquid as possible. This step will prevent the bread from becoming soggy.

Mixing the Batter

2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with cooking spray or butter, ensuring that every nook and cranny is coated to prevent sticking.

3. Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.

4. Add Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix!

5. Fold in the Zucchini: Carefully fold in the grated zucchini along with any optional ingredients like nuts, raisins, or chocolate chips.

Baking the Bread

6. Pour into Bundt Pan: Pour the batter evenly into the prepared Bundt pan.

7. Bake: Place the Bundt pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Once baked, remove the pan from the oven and allow it to cool for about 10-15 minutes. Then, carefully invert the pan onto a wire rack to cool completely.

Adding the Glaze (Optional)

9. Make the Glaze: In a small bowl, mix together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

10. Drizzle: Once the zucchini bread has cooled, drizzle the glaze over the top, allowing it to cascade down the sides for a beautiful finish.

Serving Suggestions

This Moist Cinnamon Bundt Pan Zucchini Bread is perfect for breakfast, as a snack, or even dessert! Serve it plain, or with a dollop of cream cheese frosting for an extra indulgent treat. Pair it with a warm cup of coffee or tea for an afternoon pick-me-up, or enjoy it as a delightful addition to a brunch spread.

Storage

Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This bread also freezes well; wrap individual slices in plastic wrap and store them in a zip-top freezer bag for up to three months.

Conclusion

With its rich flavors and moist texture, this Moist Cinnamon Bundt Pan Zucchini Bread is sure to become a favorite in your household. It’s a wonderful way to incorporate veggies into your diet without compromising on taste! Bake it, share it, and enjoy every delicious slice!