Do you have to peel and seed zucchini before making bread?

No. The skin is thin and soft, and seeds are tender. Just wash, trim the ends, and grate the zucchini.

How do you keep a bundt cake from sticking to the pan?

Grease thoroughly with shortening and flour, cake goop, or baking spray with flour. Cover every curve of the pan.

Excess liquid from zucchini. Always grate right before using and squeeze gently if watery. Don’t overmix batter.

Brush shortening into every corner, dust with flour, and tap out excess. This ensures the Cinnamon Bundt Pan Zucchini Bread slides out easily.

Scale

Cinnamon Streusel:

3 Tbsp (24 g) flour

1/2 tsp (1.5 g) cinnamon

1/4 cup (50 g) brown sugar

1 1/2 Tbsp (20 ml) oil

Zucchini Cake:

1 Tbsp (15 g) soft shortening or margarine

3 large eggs, at room temperature

3/4 cup (180 ml) vegetable oil

1 1/2 cups (300 g) white sugar

2 cups (260 g) all-purpose flour

1 1/2 tsp (6 g) baking powder

1/2 tsp (2.5 g) baking soda

1/2 tsp (3 g) salt

1/2 tsp (1.5 g) ground cinnamon

1 tsp (5 ml) vanilla extract

2 cups (200 g) grated zucchini (~1 medium, unpeeled)

Glaze:

3/4 cup (90 g) powdered sugar

1 Tbsp (15 ml) lemon juice

Cook Mode Prevent your screen from going dark

1. Prepare streusel: combine flour, cinnamon, brown sugar, and oil until crumbly; chill.

2. Preheat oven to 350°F (180°C). Grease and flour a 10–12 cup bundt pan.

3. Beat eggs, oil, and sugar until foamy and thick.

4. Add sifted flour, baking powder, baking soda, salt, and cinnamon. Mix gently.

5. Stir in vanilla and zucchini until evenly distributed.

6. Pour batter into pan and sprinkle streusel evenly.

7. Bake 40–45 minutes, until tester comes out clean.

8. Cool 15 minutes in pan, loosen edges, invert onto rack.

9. Mix glaze with powdered sugar and lemon juice; drizzle over cooled cake.

Grate zucchini fresh to prevent excess liquid.

Don’t overmix after adding flour mixture.

Store cake covered for 2 days at room temp, then refrigerate or freeze.