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Cinnamon Bundt Pan Zucchini Bread

Cinnamon Bundt Pan Zucchini Bread for Cozy Fall Mornings

Enjoy the delightful and moist Cinnamon Bundt Pan Zucchini Bread, combining veggies and spices for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Baking Powder Works alongside baking soda for extra lift.
  • 2 teaspoons Ground Cinnamon Infuses a warm, aromatic flavor.
  • 3 Large Eggs For a vegan option, use flax eggs.
  • 1 cup Vegetable Oil Can be replaced with melted coconut oil or applesauce.
  • 1 cup Granulated Sugar Reduce for a less sweet version.
  • 2 teaspoons Vanilla Extract Always opt for pure vanilla for the best taste.
  • 2 cups Grated Zucchini No need to peel, just wash well.
  • 1 cup Chopped Walnuts or Pecans Optional, can be left out.
  • 1 cup Raisins Omit for a nut-free option.
  • 1 can Non-Stick Cooking Spray For easy release from the bundt pan.

Equipment

  • Bundt Pan
  • Mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a bundt pan with non-stick cooking spray.
  2. In a large mixing bowl, combine all-purpose flour, salt, baking soda, baking powder, and ground cinnamon. Whisk until well combined.
  3. In a separate bowl, beat the large eggs and mix in vegetable oil, granulated sugar, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  5. Fold in the grated zucchini and optional chopped walnuts or raisins.
  6. Pour the batter into the prepared bundt pan, ensuring it's evenly spread.
  7. Bake for 50-60 minutes, checking for doneness by inserting a toothpick into the center.
  8. Once baked, cool in the bundt pan for 15 minutes, then invert onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing the batter and ensure grated zucchini is well-drained to prevent sogginess.

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