Description
A comforting Cinnamon Bundt Pan Zucchini Bread with a moist interior and cinnamon-infused flavor, perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, beat the eggs until light and fluffy. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the grated zucchini and nuts (if using) until evenly distributed.
- Pour the batter into the prepared Bundt pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the zucchini bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Notes
Substituting low-sugar sweeteners and using applesauce in place of half the oil can create a lighter version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg