This Moist Cinnamon Zucchini Bread Bundt Cake is a yummy twist on classic zucchini bread. It’s soft, sweet, and packed with warm cinnamon flavor!
The surprise ingredient, zucchini, makes it super moist. Plus, who doesn’t love a cake that sneaks in some veggies? It’s a great way to brighten up your snack time! 😄
I love serving it warm with a little butter or just enjoying it on its own. This cake is perfect for sharing with friends or keeping all to myself! Shhh, don’t tell! 🤫
Key Ingredients & Substitutions
Zucchini: Fresh zucchini keeps the cake moist. If you have yellow squash, that works too! Just make sure to grate it well and squeeze any excess moisture using a towel.
Flour: I use all-purpose flour, but whole wheat flour can be a nutty and healthier option. Just adjust the liquid slightly if needed, as whole wheat absorbs more moisture.
Cinnamon: Ground cinnamon is essential for that warm, comforting flavor. If you want to mix it up, try adding a pinch of nutmeg or even pumpkin spice for a different twist!
Nuts and raisins: These are optional, but they add great texture. You can skip them or swap for sunflower seeds or chocolate chips if you’d like. For nut allergies, just leave them out!
How Do I Ensure My Cake is Moist and Fluffy?
To get that perfect, moist texture in your bundt cake, follow these steps:
- Don’t skimp on the zucchini! The more finely grated zucchini you add, the more moisture it provides.
- Mix wet and dry ingredients until just combined. Overmixing can lead to a dense cake.
- Check for doneness by using a toothpick. It should come out clean or with a few moist crumbs, but no wet batter.
Once you’ve baked it, allow the cake to cool in the pan for a bit. This helps the structure set and prevents it from breaking apart when you remove it.
Moist Cinnamon Zucchini Bread Bundt Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Mix-Ins (Optional):
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup chopped walnuts or pecans
- ½ cup raisins
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and then an additional 50 to 60 minutes to bake. After baking, it needs a little cooling time, so plan for around 1.5 hours in total before it’s ready to eat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While your oven heats up, grease and flour your bundt pan thoroughly. This will help the cake come out easily without sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Make sure everything is well combined to evenly distribute the leavening agents.
3. Combining the Wet Ingredients:
In a larger bowl, beat the eggs together with the granulated sugar and brown sugar until everything is mixed smoothly. Then, slowly pour in the vegetable oil and vanilla extract, stirring until the mixture is velvety and combined.
4. Bringing It All Together:
Now, gradually add the dry mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix—this will keep your cake light and fluffy!
5. Adding the Zucchini and Optional Ingredients:
Next, fold in the grated zucchini. If you’d like, now’s the time to add in the chopped walnuts or pecans and the raisins. This adds great texture and flavor!
6. Baking the Cake:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. This allows the cake to set and makes it easier to remove from the pan.
8. Serving Time:
After cooling, carefully invert the cake onto a wire rack to cool completely. Once it’s fully cooled, slice it up and enjoy your delicious moist cinnamon zucchini bread bundt cake! It’s scrumptious warm or at room temperature!
Enjoy this delightful treat any time of the day! 🥒🍰
FAQ for Moist Cinnamon Zucchini Bread Bundt Cake
Can I Use Other Types of Oil?
Absolutely! While vegetable oil gives the cake a nice moisture, you can use canola oil, melted coconut oil, or even applesauce for a healthier alternative. Just keep in mind that using coconut oil may add a slight coconut flavor.
Can I Substitute the Zucchini?
If you don’t have zucchini on hand, shredded carrots can also work well for a similar texture and moisture. You can also blend in some applesauce if you want to skip the grating step altogether!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week, or freeze it for up to 3 months.
Can I Add More Flavor?
Definitely! You can enhance the flavor by adding a teaspoon of nutmeg for a warm spice note or a teaspoon of almond extract instead of vanilla for an interesting twist. Enjoy experimenting!
