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Our Favorite Moist Cinnamon Zucchini Bread (Baked in a Bundt Pan!)

This recipe creates a perfectly moist zucchini bread baked in a beautiful Bundt pan. It's packed with warm cinnamon spice, delightful bits of raisin, and crunchy pecans, offering a cozy, comforting, and easy-to-make treat that's perfect for using up your zucchini bounty. Simple to make but impressive enough to share.
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Cook Time 1 hour

Equipment

  • Bundt pan Standard 10 or 12-cup. Needs to be generously greased.
  • Large bowl
  • Medium bowl
  • Spatula Or wooden spoon
  • Wire rack
  • Oven Preheat to 350°F (175°C)
  • Box grater Optional, for grating zucchini finely
  • Wooden skewer Or toothpick, for testing doneness

Ingredients
  

Hauptzutaten

  • 0.5 cup Raisins
  • 2 cup Zucchini Finely grated
  • 3 Eggs Large, preferably room temperature
  • 2 cup All-purpose flour
  • 0.5 tsp Baking powder
  • 2 tsp Baking soda
  • 3 tsp Ground cinnamon
  • 2 cup Granulated sugar
  • 1 tsp Salt
  • 3 tsp Vanilla essence or extract
  • 0.75 cup Oil Vegetable oil, canola oil, or melted coconut oil
  • 1 cup Pecans Chopped, optional

Instructions
 

  • First things first, preheat your oven to 350°F (175°C). While it's heating up, get your Bundt pan ready. Generously grease the inside of the pan with butter or baking spray, making sure to get into all those nooks and crannies. You can even dust it lightly with flour or cocoa powder after greasing.
  • Next, grab a large bowl and whisk together your wet ingredients: the eggs, granulated sugar, vanilla essence, and oil. Beat them until they're well combined and slightly lighter in color.
  • In a separate medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Give it a good whisk to make sure everything is evenly distributed.
  • Now, add the dry ingredients to the wet ingredients. Mix them together with a spatula or wooden spoon just until they are combined. Don't overmix! A few streaks of flour are okay.
  • Gently fold in your grated zucchini, raisins, and chopped pecans. Just mix until everything is incorporated.
  • Pour the batter evenly into your prepared Bundt pan. Smooth the top gently with the back of a spoon or spatula.
  • Pop the pan into your preheated oven. Bake for about 50-65 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the thickest part comes out clean (maybe with a few moist crumbs attached, but no wet batter).
  • Once it's baked through, carefully remove the pan from the oven. Let the bread cool in the pan on a wire rack for about 10-15 minutes. This lets the bread firm up slightly.
  • Then, invert the pan onto the wire rack and lift the pan off.
  • Let it cool completely on the rack before slicing. Waiting is the hardest part, I know!

Notes

For maximum moisture, do not squeeze the liquid out of the grated zucchini for this recipe. Do not overmix the batter; mix just until the dry ingredients are incorporated. Ensure your baking powder and soda are fresh. Grease the Bundt pan very well for easy release. Let the bread cool in the pan for 10-15 minutes before inverting onto the wire rack. Store cooled bread wrapped tightly in plastic wrap and in an airtight container/bag at room temperature for 2-3 days, in the refrigerator for up to a week, or frozen (wrapped tightly) for up to 3 months.