This moist zucchini bread Bundt cake is a delightful treat, bursting with warm cinnamon flavor. It’s the perfect blend of sweetness and spice, making it perfect for any occasion!
I love how easy it is to sneak in some veggies with this cake. Plus, your kitchen will smell amazing while it’s baking. Who can resist that? 😄
This cake is great for breakfast or as a dessert! I often enjoy a slice with a warm cup of tea, and it never lasts long—everyone wants a piece! 🍰☕
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this cake, giving it the right structure. If you’re gluten-free, you can substitute with a 1:1 gluten-free baking flour.
Cinnamon: Ground cinnamon is essential for that warm flavor. If you want to spice things up, try adding a bit of cardamom or ginger!
Zucchini: Fresh zucchini is best, but you can also use yellow squash if zucchini isn’t available. Always remember to squeeze out the moisture to avoid a soggy cake.
Sour Cream/Greek Yogurt: Both options provide moisture. I prefer Greek yogurt for its tangy flavor and added protein. If you’re dairy-free, try using coconut yogurt.
Nuts: Chopped walnuts or pecans add a nice crunch. If you or someone you’re serving is nut-free, you can simply skip them or use seeds like sunflower seeds instead.
How Do I Ensure My Zucchini Bread Is Moist and Not Dense?
The key to a moist zucchini bread is to balance the moisture from the zucchini and the dry ingredients properly. Here are some tips:
- Squeeze the shredded zucchini well to get rid of excess water; too much moisture can make the cake dense.
- Measure the flour accurately—too much flour can lead to a heavy cake. Spoon flour into the measuring cup and level it off.
- Avoid overmixing once you add the dry ingredients. Just mix until the ingredients are combined; this helps retain lightness.
Following these steps makes a huge difference in achieving that perfect, moist texture!
Moist Cinnamon Zucchini Bread Bundt Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup sour cream or plain Greek yogurt
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 50-60 minutes for baking. Including cooling time, plan for about 1 hour and 15 minutes before you can enjoy this delicious cake. Perfect for an afternoon tea or dessert!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 10-inch Bundt pan and grease it well with butter. Then, dust it lightly with flour, ensuring every little crevice is covered to help the cake easily release later.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg (if you’re adding it). This helps to combine all your leavening agents evenly. Set this bowl aside for later.
3. Creaming the Butters and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 3-4 minutes.
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract until everything is well combined.
5. Mixing in Zucchini and Yogurt:
Now it’s time to fold in the shredded zucchini along with the sour cream (or Greek yogurt). Mix until just combined—this will keep your cake moist!
6. Combining Dry and Wet Ingredients:
Slowly add the dry ingredient mixture to the buttery mixture. Gently mix it until everything is just combined. Be careful not to overmix, as this can make your cake tough.
7. Adding Nuts (Optional):
If you’re using nuts, fold in the chopped walnuts or pecans at this point. They add a delightful crunch!
8. Filling the Pan:
Pour the batter into your prepared Bundt pan, smoothing out the top gently with a spatula.
9. Baking:
Place the Bundt pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully invert the cake onto a wire rack to cool completely.
11. Finishing Touch:
Once your cake is cool, you can dust the top with powdered sugar if you like. Now, slice a piece, serve, and enjoy your moist, flavorful cinnamon zucchini bread Bundt cake!
Enjoy this delightful treat, and don’t forget to share! 🍰✨
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture might be a bit denser. It’s recommended to use half whole wheat and half all-purpose flour for a lighter cake.
How Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Cake Without Eggs?
Absolutely! For an egg substitute, you can use 1/4 cup of applesauce or mashed banana for each egg. This will add some moisture and work well with the zucchini’s texture.
What Can I Serve with This Zucchini Bread Cake?
This cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat! A sprinkle of fresh lemon zest can also brighten up the flavors.
