This delightful Cinnamon Zucchini Bread Bundt Cake is moist, fluffy, and packed with flavor! It’s a great way to use up that garden zucchini while enjoying a sweet treat.
You might not even notice the zucchini in there, and that’s the fun part! I love serving this cake with a cup of tea; it feels like a cozy hug on a plate. ☕️
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cake, giving it structure. If you’re looking for a healthier option, you can substitute half with whole wheat flour or gluten-free flour blends. Adjust the liquid a bit if using whole wheat for a lighter texture.
Cinnamon: Ground cinnamon adds a warm flavor. If you want to mix things up, try using a blend of cinnamon and nutmeg for extra spice, or even pumpkin pie spice for a fall twist.
Zucchini: The star ingredient! Make sure to squeeze out excess moisture from the shredded zucchini; otherwise, the cake can get soggy. You can substitute with finely shredded carrots if zucchini isn’t available.
Oil: While I use vegetable oil for moisture, you can substitute with melted coconut oil or even applesauce for a lower-fat option. Just keep in mind that using applesauce will change the texture slightly.
Nuts: I recommend walnuts for a nice crunch, but pecans or even chocolate chips can be a delicious alternative. If you’re nut-free, you can skip them entirely without losing flavor.
How Do You Ensure a Moist Zucchini Bread?
To achieve a moist zucchini bread, start with the right ingredients and techniques. First, always use fresh, high-quality zucchini and squeeze out excess water to prevent a soggy cake.
- Mix wet and dry ingredients just until combined. Overmixing can lead to a dense texture.
- Incorporate yogurt or sour cream for extra moisture. It’s a fantastic secret ingredient!
- Don’t forget to let the cake cool a bit in the pan—this helps it stay moist
- Bake at the right temperature and check for doneness with a toothpick to avoid overbaking.
Enjoy making this cake; it’s a great way to use up zucchini, and it tastes fantastic!
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
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup plain yogurt or sour cream (for extra moistness)
Mix-Ins:
- 2 cups finely shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bundt cake takes about 15 minutes to prepare, plus a baking time of 50-60 minutes. Let it cool for 15 minutes in the pan before transferring it to a wire rack. Altogether, you’re looking at roughly 1 hour and 30 minutes until you can enjoy your tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly so that your cake comes out easily after baking. You want that pretty shape to shine!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. This helps ensure everything is evenly distributed. Set the bowl aside; we’ll be coming back to it soon!
3. Combine the Sugars and Eggs:
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together with a mixer until the mixture is light and fluffy, which should take about 3-4 minutes. This step is important for incorporating air into the batter!
4. Add Wet Ingredients:
Next, pour in the vegetable oil and vanilla extract. Mix until everything is well combined. This will add richness and flavor to your cake.
5. Combine Dry and Wet Ingredients:
Now it’s time to mix the dry and wet ingredients. Add about half of the flour mixture, then the yogurt (or sour cream), followed by the rest of the flour. Remember to mix until just combined; overmixing can make the cake tough!
6. Fold in Zucchini and Nuts:
Gently fold in the shredded zucchini and, if you’re using them, the nuts. This is where all that moisture and texture come from. Make sure everything is nicely distributed without being too rough.
7. Pour and Smooth:
Pour the batter into your prepared bundt pan and use a spatula to smooth out the top. This will help it bake evenly.
8. Bake to Perfection:
Place the bundt pan in the oven and bake for 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center; it should come out clean when the cake is done.
9. Cool the Cake:
Once baked, let the cake cool in the pan for 15 minutes. This helps it set and makes for easier removal. Then, carefully turn it out onto a wire rack to cool completely.
10. Serve and Enjoy:
Optionally dust the cooled bundt cake with powdered sugar or drizzle with a simple glaze before serving. Now it’s time to slice up and enjoy the moist, cinnamon goodness with family and friends!
Enjoy the moist texture and warm cinnamon flavor of this zucchini bread bundt cake—it’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Keep in mind that the texture may be a bit denser, so adjust the liquid slightly if needed.
What If I Don’t Have Zucchini?
If you don’t have zucchini on hand, grated carrots can be a great substitute! Just like zucchini, they add moisture and a bit of sweetness to the cake.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make This Cake Ahead of Time?
Absolutely! This cake actually tastes even better the next day as the flavors meld. You can bake it a day in advance and store it covered at room temperature. Just wait to glaze or dust with powdered sugar until you’re ready to serve!
