Can I use other types of squash for this recipe?

Yes! While zucchini is the traditional choice for zucchini bread, you can also use yellow summer squash as a direct substitute. Just be sure to drain the squash well to avoid excess moisture in the batter.

How can I make Bundt Pan Zucchini Bread gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. You can use a 1:1 ratio, and the bread will still come out deliciously moist and flavorful.

Can I freeze Bundt Pan Zucchini Bread?

Absolutely! Bundt Pan Zucchini Bread freezes wonderfully. After it cools completely, wrap it tightly in plastic wrap and aluminum foil or store it in a freezer-safe bag. It will stay fresh for up to 3 months. Thaw it overnight in the fridge or at room temperature for an easy, quick treat whenever you need it.

How do I prevent my Bundt Pan Zucchini Bread from sticking to the pan?

To prevent the bread from sticking, make sure to thoroughly grease and flour the bundt pan. Alternatively, you can use non-stick baking spray for extra assurance. Allow the bread to cool in the pan for 10 minutes before removing it to ensure it doesn’t break apart.

Bundt Pan Zucchini Bread: Moist & Delicious Recipe

Name: Bundt Pan Zucchini Bread
Prep time: PT-487721H13M17S
Cook time: PT-487721H13M17S
Total time: PT-487721H13M17S
Cuisine: American
Ingredients: 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

Description

This Bundt Pan Zucchini Bread combines fresh zucchini with cinnamon and vanilla for a moist, flavorful treat. Perfect for breakfast or dessert, the addition of chopped pecans and raisins adds delightful texture and richness to this comforting, easy-to-make recipe. Baked in a bundt pan, this version is perfect for sharing at gatherings or enjoying with family.

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

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
In a large mixing bowl, combine eggs, sugar, and vegetable oil. Mix until smooth.
Incorporate the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
Add shredded zucchini and vanilla extract, mixing well to evenly distribute.
Gently fold in the pecans and raisins by hand.
Pour the batter into the prepared bundt pan and bake for 45 minutes, checking for doneness by inserting a toothpick into the center.
Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the zucchini is patted dry to avoid excess moisture in the bread.
For a more moist bread, let the zucchini sit on paper towels for a few minutes before adding it to the batter.
Grease and flour every nook of the bundt pan to prevent sticking.
Let the bread cool slightly in the pan before unmolding to avoid breakage.

Prep Time: 15-20 minutes
Cook Time: 40-50 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 2500-2700
Sugar: 350-370 g
Sodium: 120-130 g
Fat: 350-370 g
Saturated Fat: 40-50 g
Unsaturated Fat: 10-20 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 3-5 g
Protein: 5-7 g
Cholesterol: 50-60 mg