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!
Servings: 9
Calories: 294kcal
Cost: $4.37
Equipment
- 1 Bundt Cake Pan
- Measuring Cups
- 2 Bowls
Ingredients
- 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
Instructions
- 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
Notes
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
Nutrition
Calories: 294kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 235mg | Potassium: 117mg | Fiber: 1g | Sugar: 24g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg