Description
Moist Cinnamon Bundt Pan Zucchini Bread is a delightful treat that combines the warmth of cinnamon with the surprise of hidden zucchini. This easy-to-make loaf features a tender crumb, making it perfect for brunch or dessert. Serve it warm to create memorable moments with friends and family, as each slice bursts with flavor. This recipe is not only a delicious way to use up zucchini but also an enjoyable experience for bakers of all skill levels.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350?F (175?C) and grease a Bundt pan.
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix eggs, vegetable oil, and vanilla. Fold in the grated zucchini until combined.
- Gradually add the wet mixture to the dry ingredients and stir until just combined; avoid overmixing.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean. Cool for ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 265
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg