Description
This easy and moist zucchini bread recipe made in a bundt pan is perfect for beginners. It’s quick, healthy, and customizable with options like nuts, raisins, or chocolate chips.
Ingredients
Scale
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini
- 3 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your bundt pan.
- In a large mixing bowl, combine eggs, sugar, and oil. Mix with a hand mixer on medium-low speed until smooth.
- Add flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Mix on medium-low speed until fully incorporated.
- Pat the grated zucchini with paper towels to remove excess moisture, then add it and the vanilla extract to the batter and mix well.
- Gently fold in the chopped pecans and raisins using a spatula.
- Pour the batter into the greased bundt pan and bake at 350°F (175°C) for 40-50 minutes. Check doneness with a toothpick.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Be sure to drain the shredded zucchini well to avoid excess moisture in the batter.
- Avoid overmixing the batter once the flour is added to prevent a dense texture.
- Grease and flour the bundt pan thoroughly to prevent sticking.
- Let the bread cool in the pan for 10 minutes before removing it to prevent breaking apart.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250-270
- Sugar: 30-35g
- Sodium: 200-250mg
- Fat: 10-12g
- Saturated Fat: 1-2g
- Unsaturated Fat: 8-10g
- Trans Fat: 0g
- Carbohydrates: 45-50g
- Fiber: 2-3g
- Protein: 3-4g
- Cholesterol: 30-40mg