Description
Savor the delightful taste of Moist Cinnamon Bundt Pan Zucchini Bread, a heartwarming recipe that pairs the sweetness of zucchini with aromatic cinnamon and crunchy walnuts. This easy-to-make loaf is perfect for breakfast or dessert, filling your home with an inviting aroma. Each slice offers a moist texture and rich flavor, making it an irresistible addition to any gathering.
Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your bundt pan with nonstick spray.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat sugar, eggs, and oil until fluffy; add vanilla.
- Gradually combine the dry mixture with the wet ingredients and fold in the grated zucchini and nuts if using.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan 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 (60g)
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg