Print

Moist Cinnamon Bundt Pan Zucchini Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful zucchini bread infused with cinnamon, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
  2. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
  4. In another bowl, mix eggs, vegetable oil, and vanilla. Fold in the grated zucchini until combined.
  5. Gradually add the wet mixture to the dry ingredients and stir until just combined; avoid overmixing.
  6. Pour the batter into the prepared Bundt pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick comes out clean. Cool for ten minutes before transferring to a wire rack.

Notes

Serve slightly warm or at room temperature, dusted with powdered sugar for extra sweetness. Pairs well with coffee or tea.

Nutrition

Find it online: https://www.simplefamilydishes.com/moist-cinnamon-zucchini-bread-bundt-pan/