Moist Cinnamon Bundt Pan Zucchini Bread Recipe in 5 Easy Steps

Name: Moist Cinnamon Bundt Pan Zucchini Bread Recipe in 5 Easy Steps
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups grated zucchini; 2 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 cup brown sugar; 1 cup vegetable oil; 3 large eggs; 2 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 2 tsp cinnamon

Author: lia

Published: July 29, 2025

Updated: July 29, 2025

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There’s something magical about transforming humble zucchini into a showstopping dessert! My Moist Cinnamon Bundt Pan Zucchini Bread has become my go-to recipe whenever summer gardens overflow with squash – and trust me, even veggie skeptics devour this sweet, spiced treat. The secret? Freshly grated zucchini keeps every slice impossibly moist while cinnamon adds warmth that makes your kitchen smell heavenly. I still remember my first bundt pan disaster (let’s just say…sticking happens), but now this gorgeous ring-shaped cake never lasts more than a day at potlucks. Bonus? It’s easier to make than you’d think!

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 a guaranteed crowd-pleaser that checks all the boxes:

Unbelievably moist texture – Fresh zucchini keeps every bite tender, while the oil and brown sugar combo creates that perfect crumb you crave
Effortless elegance – That gorgeous bundt shape turns a simple quick bread into a centerpiece-worthy dessert (no fancy decorating skills needed!)
One-bowl simplicity – Just mix wet ingredients, stir in dry, and pour – I’ve made this half-asleep on busy mornings
Versatile crowd-feeder – Equally at home at brunch buffets, bake sales, or as an after-dinner treat with coffee

And that cinnamon aroma? It’ll make your whole house smell like a cozy bakery!

Ingredients for Moist Cinnamon Bundt Pan Zucchini Bread

Gather these simple ingredients (and yes, I’ve learned the hard way – measure carefully!):

3 cups grated zucchini (lightly packed, skins on – just wash well first)
2½ cups all-purpose flour (scoop and level – don’t pack it!)
1 cup granulated sugar + 1 cup packed brown sugar (the combo makes magic)
1 cup vegetable oil (I use avocado oil but canola works too)
3 large eggs (room temp – I leave mine out while prepping other ingredients)
2 tsp pure vanilla extract (splurge on the good stuff here)
1 tsp baking soda + ½ tsp baking powder (yes, we need both!)
1 tsp salt (balances all that sweetness perfectly)
2 tsp cinnamon (or go wild and add an extra ½ tsp if you’re a cinnamon fiend like me)

Ingredient Notes & Substitutions

A few friendly swaps that work (with caveats!):

Oil alternatives: Applesauce replaces half the oil but makes a denser texture
Flour options: Gluten-free 1:1 blend works beautifully – no other adjustments needed
Add-in ideas: Toss in ½ cup walnuts or raisins if you like texture surprises
Spice variations: A pinch of nutmeg or cardamom adds lovely complexity

Pro tip: Measure the zucchini after grating – those green shreds compact down more than you’d think!

How to Make Moist Cinnamon Bundt Pan Zucchini Bread

Ready for the easiest baking project ever? Here’s how I make my foolproof zucchini bread:

Preheat & prep: Fire up that oven to 350°F (175°C) – this gives your pan time to heat evenly while you mix. Generously grease every nook of your bundt pan (I use butter + flour or baking spray with flour).
Mix wet ingredients: In a large bowl, whisk together the eggs, oil, both sugars, and vanilla until smooth. Stir in the grated zucchini (no need to squeeze – that moisture is gold!).
Add dry ingredients: In another bowl, whisk flour, cinnamon, baking soda, baking powder, and salt. Gently fold this into the wet mixture just until combined – overmixing makes tough bread!
Bake: Pour batter into your prepared pan (it’ll be thick!) and bake 50-60 minutes. When a toothpick comes out clean and edges pull away, it’s done.
Cool: Let it rest in the pan 10 minutes – this prevents sticking disasters. Then flip onto a wire rack to cool completely.

Moist Cinnamon Bundt Pan Zucchini Bread - detail 2

Tips for Perfect Moist Cinnamon Bundt Pan Zucchini Bread

My hard-earned secrets:

Squeeze some zucchini moisture if yours seems extra watery
Grease every crevice of that bundt pan – I use a pastry brush for tricky spots
Check doneness early – ovens vary! Toothpick should have moist crumbs, not wet batter
Let it cool slightly before slicing (I know it’s hard to wait!)

Serving Suggestions for Moist Cinnamon Bundt Pan Zucchini Bread

This beauty needs no fancy accompaniments, but here are my favorite ways to enjoy it:

Dust with powdered sugar right before serving for a snowy, bakery-style finish
Serve warm slices with a dollop of whipped cream or vanilla ice cream
Pair with afternoon coffee or tea – the cinnamon makes it a perfect match

Honestly though? It disappears fast even straight from the cooling rack!

Storing and Reheating Moist Cinnamon Bundt Pan Zucchini Bread

This zucchini bread stays incredibly moist (almost like magic!) if you store it right. I wrap cooled loaves tightly in plastic wrap or foil – they’ll stay fresh at room temperature for 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months (perfect for surprise guests!). To revive, just zap a slice in the microwave for 15 seconds – it’ll taste freshly baked all over again. Pro tip: The cinnamon flavor actually deepens overnight, making day-two slices extra delicious!

Moist Cinnamon Bundt Pan Zucchini Bread Nutrition Info

A single slice of this heavenly bread packs about 320 calories with that perfect balance of sweet and spice. Nutrition varies based on ingredients/brands – these values are estimates only, but here’s the breakdown per serving: 16g fat (mostly the good kind from oil), 42g carbs with 1g fiber, and 4g protein. The cinnamon and zucchini sneak in some antioxidants too! Remember, portion sizes can vary depending on how thick you slice your beautiful bundt.

FAQs About Moist Cinnamon Bundt Pan Zucchini Bread

You’ve got questions? I’ve got answers from my years of zucchini bread experiments!

Can I bake this in regular loaf pans instead?
Absolutely! Use two 9×5-inch loaf pans and reduce baking time to about 45 minutes. The loaves won’t have that gorgeous bundt shape, but they’ll taste just as delicious. I actually make mini loaves for gifting during the holidays!

Help! My bundt cake always sticks – any tricks?
Oh honey, I’ve been there! My foolproof method: butter every crevice, then dust with flour OR use that magical baking spray with flour. Let the bread cool exactly 10 minutes before flipping – any sooner and it falls apart, any later and it sticks.

Can I reduce the sugar without ruining the texture?
You can safely cut 1/4 cup from each sugar (so 3/4 cup white + 3/4 cup brown) without major changes. Any more and you’ll lose that signature moistness. I’ve tried honey substitutions, but they alter the bake time – stick with sugars for best results!

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