Description
A moist and flavorful zucchini bread with cinnamon, baked in a bundt pan for a beautiful presentation.
Ingredients
Scale
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, sugars, oil, and vanilla.
- Fold in grated zucchini.
- Combine wet and dry ingredients.
- 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.
- Let the bread cool completely before slicing.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: moist cinnamon bundt pan zucchini bread, zucchini bread recipe, cinnamon bread