Bundt Pan Zucchini Bread
We think this recipe works better than the loaf pan recipe. It cooks in less time and is so pretty. What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal
1 Bundt Cake Pan
Measuring Cups
- 1.5 Cups Zucchini 1 large or 2 small zucchini
- 1/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1.5 Cups Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Salt
- Cooking Spray
Preheat Oven to 350F
Spray a bundt pan with cooking spray
Wash your zucchini
Grate your zucchini leaving the skins on (this can be done a day in advance to save time) Sit the zucchini in the fridge covered with a paper towel.
In a large bowl combine 1/4 cup sugar
Add the 3/4 brown sugar
Add the 2 tsp of cinnamon
Add the 1/2 tsp baking soda,1/2 tsp baking powder and 1/2 tsp of salt
Add the cup and a half of flour
Whisk together making sure you do not have any large lumps of sugar
Add the eggs
Add the oil
Add the vanilla
Stir well until you see no more dry ingredients
Add the zucchini and Fold into the mix
Pour the batter into the Bundt pan
Bake for 30-35 minutes until done
at 30 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test.
Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack
You can add nuts or chocolate chips as a variation
To reheat we like to place in a pan or toaster oven with a pad of butter
Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet