Description
A moist and flavorful zucchini bread with a hint of cinnamon, baked in a bundt pan for a beautiful presentation.
Ingredients
Scale
- 3 cups grated zucchini
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease a bundt pan.
- In a large bowl, mix zucchini, sugars, oil, eggs, and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep the bread tender.
- Wrap leftovers tightly to maintain moisture.
- Add nuts or raisins for extra texture if desired.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg