Description
A moist and warmly spiced zucchini bread baked in a bundt pan, drizzled with a shiny cinnamon glaze and bursting with cozy flavor.
Ingredients
Units
Scale
Zucchini Bread:
- 2 cups grated zucchini (moisture gently squeezed out)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tbsp vanilla extract
Optional Cinnamon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp cinnamon
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a standard bundt pan generously.
- Prepare dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, mix oil, sugars, eggs, and vanilla until smooth.
- Combine ingredients: Fold in the shredded zucchini. Add dry ingredients to wet and stir until just combined.
- Bake: Pour the batter into the bundt pan and smooth the top. Bake for 55–60 minutes or until a toothpick inserted comes out clean.
- Cool and glaze: Let cool in the pan for 15 minutes, then transfer to a rack to cool completely. Optional: whisk together glaze ingredients and drizzle over the cooled bread.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 23g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg