You know those recipes that just feel like a warm hug? My Moist Cinnamon Bundt Pan Zucchini Bread is exactly that – a cozy, spiced delight that turns humble zucchini into something downright magical. I swear, the first time I made this, my kitchen smelled like a cinnamon roll factory exploded (in the best way possible).

What makes this zucchini bread special? Three things: First, it stays ridiculously moist for days thanks to all that shredded zucchini and just the right balance of oils and sugars. Second, the cinnamon isn’t shy here – it’s front and center, swirling through every bite. And third, baking it in a bundt pan? Pure genius. The fluted edges get this gorgeous caramelized crust while the center stays tender.

This recipe came about one summer when my garden went zucchini-crazy (anyone else have that problem?). After the fifth batch of standard loaf-pan zucchini bread, I thought – why not make it fancy? The bundt pan not only looks stunning on a dessert table, but the shape actually helps the bread bake more evenly. Now it’s my go-to for potlucks, neighbor gifts, and those “I need something sweet NOW” moments.

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

Let me tell you why this recipe has become my absolute favorite way to use up summer zucchini (and honestly, sometimes I buy extra just to make it!):

That incredible moist texture – The zucchini keeps it tender for days, and the oil adds just enough richness without being heavy
So easy to throw together – No fancy equipment needed, just bowls and a spoon (and maybe a little arm workout stirring that batter!)
Crowd-pleasing spiced flavor – The double dose of cinnamon makes it smell like Christmas morning while it bakes
Showstopper presentation – That beautiful bundt shape turns simple zucchini bread into something worthy of a brunch centerpiece
Perfect for sneaking veggies – Shhh, no one needs to know they’re eating their greens when it tastes this good

Trust me, once you try this version, you’ll never go back to plain old loaf pan zucchini bread again!

Ingredients for Moist Cinnamon Bundt Pan Zucchini Bread

Here’s everything you’ll need to make this spiced beauty – I bet you’ve got most of it in your pantry already! The magic is in these simple ingredients coming together just right:

2 cups grated zucchini (about 1 medium, unpeeled – more on this later)
3 cups all-purpose flour (spooned and leveled, not packed!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon (yes, two – we’re not messing around)
1 cup granulated sugar
1 cup packed brown sugar (dark or light both work)
3 large eggs (room temp if you remember to take them out)
1 cup vegetable oil
2 teaspoons vanilla extract (the real stuff, please!)

Ingredient Notes & Substitutions

Now, let’s talk about why these ingredients work so well together. The vegetable oil keeps things extra moist (more so than butter would), but in a pinch you could substitute applesauce for half the oil. Just know the texture will be slightly denser. I don’t recommend squeezing the zucchini dry – that moisture is gold! The brown sugar adds caramel notes that pair perfectly with cinnamon. If you only have white sugar, use 2 cups total, but you’ll miss that depth of flavor. And that cinnamon measurement isn’t a typo – it’s what makes this bread unforgettable!

How to Make Moist Cinnamon Bundt Pan Zucchini Bread

Alright, let’s get to the fun part – turning these simple ingredients into zucchini bread magic! I promise, it’s easier than you think, and the smell alone will make your whole house feel like a cozy bakery.

Preparing the Batter

First things first – don’t be tempted to use a mixer here. Grab your favorite wooden spoon and a couple big bowls. In one bowl, whisk together all those dry ingredients (flour, baking soda, baking powder, salt, and that glorious cinnamon) until they’re completely combined. In another bowl, beat the eggs until they’re nice and frothy, then whisk in both sugars, oil, and vanilla. The mixture should look smooth and shiny.

Now, here’s the secret: gently fold the dry ingredients into the wet mixture in three batches, stirring just until combined after each addition. When there are still a few flour streaks left, fold in the grated zucchini. And remember – lumps are your friend! Overmixing is the enemy of tender zucchini bread, so put that spoon down as soon as everything is incorporated.

Baking & Cooling

Here’s where the bundt pan magic happens. Grease that pan like you mean it – I use the butter-and-flour method, making sure to get into all those nooks and crannies. Pour in the batter (it’ll be thick!) and smooth the top gently. Pop it in your preheated 350°F oven and resist the urge to peek for at least 45 minutes.

The bread is done when a toothpick comes out with just a few moist crumbs (about 50-60 minutes total). Here’s my trick: let it cool in the pan for exactly 10 minutes – this helps it set without sticking. Then flip it onto a wire rack and let out a little cheer when it releases perfectly! Cool completely before slicing, or you’ll lose that gorgeous bundt shape. I know, the waiting is torture – but it’s worth it!

Tips for Perfect Moist Cinnamon Bundt Pan Zucchini Bread

After making this recipe more times than I can count, I’ve picked up a few tricks that make all the difference between good zucchini bread and “oh-my-gosh-can-I-have-the-recipe” zucchini bread:

Don’t squeeze your zucchini! All that liquid keeps the bread incredibly moist (contrary to what some recipes say). Just give it a quick pat if it’s swimming in juice.
Room temp eggs are key – they blend into the batter more evenly. If you forgot to take them out, just soak the whole eggs (in shells!) in warm water for 5 minutes.
Set a timer at 45 minutes and start checking – overbaking is the quickest way to lose that perfect moist texture.
Grease every crevice of that bundt pan. I use melted butter and a pastry brush to get into all the fancy grooves.
Let it cool upside down – the weight helps release it cleanly from the pan. Impatient flippers get broken bread!

Serving & Storing

Oh, the best part – eating your masterpiece! I love serving this zucchini bread slightly warm with a dusting of powdered sugar that melts into all those beautiful bundt ridges. For special occasions, drizzle on a simple glaze (just mix 1 cup powdered sugar with 2-3 tablespoons milk) or serve with a dollop of whipped cream. Breakfast? Lunch? Midnight snack? It works for all of them!

To store, let it cool completely first (trust me – trapping steam is a one-way ticket to soggy bread). Keep it in an airtight container at room temperature for up to 3 days. You can also freeze slices wrapped in plastic and then foil – just thaw at room temperature when that zucchini bread craving hits. Not that it ever lasts that long in my house!

Nutritional Information

Just a quick heads up – these numbers are estimates since ingredients vary by brand. But for planning purposes, here’s what you’re looking at per slice of this heavenly zucchini bread:

Calories: 320
Fat: 15g
Carbs: 45g
Protein: 4g
Sugar: 25g

Remember, that zucchini’s packing some hidden nutrients too – fiber, vitamin C, all that good stuff! Not bad for something that tastes like dessert, right?

FAQs About Moist Cinnamon Bundt Pan Zucchini Bread

I get asked about this recipe all the time – here are the most common questions that pop up, along with my tried-and-true answers!

Can I make this in a regular loaf pan instead of a bundt pan?
Absolutely! You’ll need two 9×5-inch loaf pans. The baking time might be a bit shorter (start checking at 40 minutes), and you’ll miss those beautiful fluted edges, but the flavor will be just as amazing. Just don’t skimp on the cinnamon!

Why is my zucchini bread sometimes dry?
Three likely culprits: overbaking (pull it out when the toothpick has moist crumbs, not clean), squeezing all the liquid from your zucchini (leave that moisture in!), or overmixing the batter (gentle folds only). Follow these tips and you’ll get that perfect moist texture every time.

Can I add nuts or chocolate chips?
Oh yes – stir in up to 1 cup of your favorite add-ins with the zucchini. Walnuts and pecans are classics, but chocolate chips turn this into dessert territory (not that I’m complaining!). Just chop any large nuts so they distribute evenly through the batter.

Moist Cinnamon Bundt Pan Zucchini Bread Will Blow Your Mind

Author: iyma hernandes
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful zucchini bread with cinnamon, baked in a bundt pan for a beautiful presentation.

Ingredients

Scale

2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a bundt pan.
In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat eggs, sugars, oil, and vanilla.
Fold in grated zucchini.
Combine wet and dry ingredients.
Pour batter into the prepared bundt pan.
Bake for 50-60 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

Do not overmix the batter.
Let the bread cool completely before slicing.
Store leftovers in an airtight container.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: moist cinnamon bundt pan zucchini bread, zucchini bread recipe, cinnamon bread