Description
A moist and flavorful zucchini bread with cinnamon, baked in a bundt pan for a beautiful presentation.
Ingredients
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix flour, sugar, cinnamon, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, oil, and vanilla. Stir in grated zucchini.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the greased 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 to keep the bread tender.
- Zucchini can be squeezed to remove excess moisture if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American