Irresistible Moist Cinnamon Bundt Pan Zucchini Bread Recipe

Author: Carry

Published: July 29, 2025

Oh my gosh, you have to try this zucchini bread! I know what you’re thinking – “Zucchini in a cake? Really?” But trust me, this moist cinnamon Bundt pan zucchini bread will change your mind forever. It all started when my neighbor brought over a giant zucchini from her garden last summer. I stared at that green monster on my counter thinking, “What am I going to do with all this?” Then I remembered my grandma’s secret – grate it into sweet, spiced bread! The cinnamon swirls through every bite, and the Bundt pan makes it look fancy enough for company. My kids gobbled it up without even realizing they were eating vegetables!

Table of Contents

Why You’ll Love This Moist Cinnamon Bundt Pan Zucchini Bread

Moist Cinnamon Bundt Pan Zucchini Bread - detail 1

This isn’t just any zucchini bread – it’s my go-to recipe for good reason! Here’s why it’ll become your new favorite:

Unbelievably moist – The zucchini keeps it tender for days (if it lasts that long!)
Easy as pie – Just mix, pour, and bake – no fancy techniques needed
Crowd-pleasing flavor – Warm cinnamon makes it taste like a hug in cake form
Secret veggie boost – Sneak in some nutrition while satisfying your sweet tooth
Stunning presentation – The Bundt pan makes it look bakery-worthy with zero effort

I’ve served this at everything from brunches to potlucks, and I always get asked for the recipe! You can find more amazing recipes like this on our Pinterest page.

Ingredients for Moist Cinnamon Bundt Pan Zucchini Bread

Here’s everything you’ll need to make this dreamy zucchini bread – trust me, the cinnamon makes all the difference! I’ve learned through trial and error that these exact amounts and prep methods give the perfect texture every time.

2 cups grated zucchini (about 1 medium zucchini, unpeeled and packed lightly)
3 cups all-purpose flour (scoop and level it – no packed flour!)
1 1/2 cups granulated sugar (I sometimes use half brown sugar for extra moisture)
1 cup vegetable oil (or melted coconut oil for a hint of tropical flavor)
3 large eggs at room temperature (this helps them incorporate better)
1 tablespoon pure vanilla extract (the good stuff – it matters!)
1 tablespoon ground cinnamon (I always add an extra pinch because why not?)
1 teaspoon baking soda (make sure it’s fresh for best rise)
1/2 teaspoon baking powder
1/2 teaspoon salt (balances all that sweetness perfectly)

Equipment You’ll Need

This recipe keeps it simple – just grab these trusty tools:

A 10-cup Bundt pan (the star of the show!)
Two mixing bowls (one for wet, one for dry ingredients)
A whisk and rubber spatula
Measuring cups and spoons
A box grater for the zucchini

That’s it – no fancy gadgets needed!

How to Make Moist Cinnamon Bundt Pan Zucchini Bread

Alright, let’s get baking! This is where the magic happens. I promise it’s easier than it looks – just follow these simple steps and you’ll have the most gorgeous zucchini bread coming out of your oven.

Step 1: Prep the Zucchini and Dry Ingredients

First things first – preheat that oven to 350°F (175°C). While it heats up, let’s tackle the zucchini. I always leave the skin on for pretty green flecks in the finished bread. Grate it using the medium holes of your box grater – you want about 2 packed cups. Here’s my secret: after grating, I grab handfuls and give them a gentle squeeze over the sink to remove just a bit of excess moisture. Not too much though – we want that zucchini juice to keep our bread moist!

In a large bowl, whisk together 3 cups flour, 1 1/2 cups sugar, 1 tablespoon cinnamon (plus that extra pinch I mentioned!), 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Take a deep breath – that cinnamon smell is everything!

Step 2: Combine Wet Ingredients

In another bowl, whisk together 3 eggs until they’re nice and frothy. Then pour in 1 cup oil and 1 tablespoon vanilla. Whisk it all together until it looks like a smooth, shiny sauce. Now stir in your grated zucchini – it’ll look a bit weird and separated at first, but keep mixing until everything’s combined.

Step 3: Mix Batter and Bake

Time to bring it all together! Pour the wet ingredients into the dry ingredients. Here’s the important part – gently fold them together with a rubber spatula just until no dry flour remains. A few lumps are totally fine! Overmixing is the enemy of tender zucchini bread.

Pour the batter into your well-greased Bundt pan (I use the butter wrapper or baking spray for easy release). Smooth the top, pop it in the oven, and bake for 50-60 minutes. The cake is done when a toothpick comes out with just a few moist crumbs – no wet batter. Your kitchen will smell AMAZING!

Moist Cinnamon Bundt Pan Zucchini Bread - detail 2

Step 4: Cooling and Serving

When the timer goes off, resist the urge to dig right in! Let the bread cool in the pan for exactly 10 minutes – this helps it set. Then place a wire rack over the pan and flip it over with confidence. If you greased well, it should release with a satisfying “plop!” Let it cool completely before slicing… if you can wait that long!

Tips for Perfect Moist Cinnamon Bundt Pan Zucchini Bread

Here are my tried-and-true secrets for zucchini bread success:

Grease every nook! That Bundt pan needs thorough coating – I use butter and a dusting of flour in all those beautiful ridges.
Start checking early – At 45 minutes, peek in with a toothpick. Ovens vary!
Room temp eggs blend better – Just set them out 30 minutes before baking.
The squeeze test – Zucchini should feel damp but not dripping when you gently press it.
Cooling is key – Rushing this step leads to crumbly slices. Patience pays off!

Follow these, and you’ll get compliments every time! For more baking tips, check out our little bites muffin recipe.

Variations and Substitutions

Oh, I love playing with this recipe! Here are my favorite twists that keep things interesting:

Oil swap: Replace half the oil with unsweetened applesauce for a lighter version (still crazy moist!)
Nutty goodness: Fold in 1 cup chopped walnuts or pecans for crunch – my dad’s favorite
Spice it up: Add 1/4 teaspoon nutmeg or cardamom with the cinnamon for extra warmth
Chocolate chips: Because everything’s better with chocolate – try 3/4 cup mini chips
Gluten-free: Swap the flour for a 1:1 gluten-free blend (it works beautifully!)

See? This recipe’s as flexible as it is delicious – make it your own!

Serving and Storage

Oh, let me tell you how I love to serve this beauty! While it’s divine plain, sometimes I drizzle it with a simple cream cheese glaze (just 4 oz softened cream cheese, 1 cup powdered sugar, and a splash of milk whisked until smooth). For storage, wrap cooled bread tightly in plastic – it’ll stay moist at room temp for 3 days, or freeze slices up to 3 months. Pro tip: Pop a frozen slice in the toaster oven for the best quick breakfast ever!

Nutritional Information

Now, I’m no nutritionist, but I can tell you this zucchini bread packs more goodness than your average dessert! Between the eggs, zucchini, and that glorious cinnamon, it’s got some redeeming qualities – though let’s be honest, we’re mainly here for the incredible taste. Remember, nutritional values can vary based on your specific ingredients and substitutions.

That said, each moist slice gives you a nice boost of vitamin C from the zucchini, along with protein from those eggs. The cinnamon isn’t just for flavor – it’s got antioxidants too! If you’re watching your sugar intake, try reducing it slightly or using applesauce like I mentioned earlier.

At the end of the day, I believe everything in moderation is key – and this bread is totally worth savoring slowly with your afternoon coffee or sharing with friends. After all, food is meant to be enjoyed!

FAQs About Moist Cinnamon Bundt Pan Zucchini Bread

Q1. Can I freeze this zucchini bread?
Absolutely! This zucchini bread freezes beautifully. I like to slice it first, wrap individual pieces in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge or pop a frozen slice straight into the toaster – it tastes freshly baked!

Q2. Why did my bread stick to the Bundt pan?
Oh no! This happens to me sometimes if I get impatient with greasing. Next time, be sure to coat every single crevice with butter or baking spray, and give it a light flour dusting too. Letting it cool exactly 10 minutes before flipping helps too – any longer and the sugars can stick.

Q3. Can I make this without eggs?
You sure can! For each egg, substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it thicken for 5 minutes before adding. The texture might be slightly denser, but still delicious. My vegan neighbor swears by this trick!

Q4. How do I know when my zucchini bread is done baking?
The toothpick test is your best friend! Insert it near the center – if it comes out with just a few moist crumbs (no wet batter), you’re golden. The edges should pull slightly away from the pan too. When in doubt, err on the side of underbaking – it continues cooking as it cools.

Q5. Can I add chocolate chips or nuts?
Please do! I love stirring in 3/4 cup chocolate chips or chopped walnuts for extra texture. Just fold them in at the very end before pouring into the pan. For an extra special touch, sprinkle some cinnamon sugar in the greased Bundt pan before adding batter!