Description
Discover how to make a deliciously moist Cinnamon Bundt Pan Zucchini Bread with this easy recipe. Perfect for any occasion, click here to learn more!
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour (240 grams)
- 1 teaspoon (5 ml) baking powder (5 grams)
- 1 teaspoon (5 ml) baking soda (5 grams)
- 1 teaspoon (5 ml) ground cinnamon (2.6 grams)
- 1/2 teaspoon (3 ml) salt (2.8 grams)
- 1/2 cup (120 ml) vegetable oil (120 milliliters)
- 1 cup (240 ml) granulated sugar (200 grams)
- 1/2 cup (120 ml) brown sugar, packed (100 grams)
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 2 cups (480 ml) grated zucchini (about 2 medium zucchinis) (260 grams)
- 1/2 cup (120 ml) chopped walnuts or pecans (optional) (60 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time to the large bowl, beating well after each addition.
- Stir in the vanilla extract.
- Gently fold the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts or pecans.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes.
- Carefully invert the bundt pan onto a wire rack and let the bread cool completely before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 5g
Keywords: american, dessert, homemade
