Moist Cinnamon Bundt Pan Zucchini Bread – 12 Irresistible Slices

Author: Sarah

Published: July 29, 2025

You know that moment when you pull a golden-brown bundt cake out of the oven, and the whole kitchen fills with the warm scent of cinnamon? That’s exactly what happens with this moist cinnamon bundt pan zucchini bread—my go-to recipe when I want something impressive but secretly easy. I first made it years ago when my garden overflowed with zucchini, and now it’s my most requested treat. The bundt pan makes it look fancy, but truthfully, it’s just simple, cozy baking magic. Moist, lightly spiced, and packed with zucchini (shh, don’t tell the kids), this bread disappears faster than I can slice it!

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

Let me tell you why this recipe is a total game-changer:

Unbelievably moist – The zucchini keeps every bite tender, while the bundt pan gives it that perfect golden crust
Effortless to make – Just mix, pour, and bake (no fancy techniques required!)

Looks bakery-worthy – That beautiful bundt shape makes it look like you spent hours in the kitchen
Cinnamon magic – Warm spice in every bite that makes your kitchen smell heavenly

Sneaky veggies – A delicious way to use up that garden zucchini (kids will never know!)

Ingredients for Moist Cinnamon Bundt Pan Zucchini Bread

Here’s everything you’ll need to create this simple yet magical zucchini bread. I’m particular about a few of these – trust me, it makes all the difference!

2 cups grated zucchini (unpeeled, medium grate – no need to squeeze unless it’s super watery)

3 cups all-purpose flour (I always fluff the flour before measuring)
1 1/2 cups granulated sugar (the perfect sweetness without being too much)
1 cup vegetable oil (I use canola, but any neutral oil works)

3 large eggs (room temp makes them blend better)
1 tbsp pure vanilla extract (yes, a full tablespoon – it’s worth it!)
1 tbsp ground cinnamon (the star of the show!)

1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (I use kosher salt)

See? Nothing fancy – just good, simple ingredients that come together to make something extraordinary. Now let’s get mixing!

How to Make Moist Cinnamon Bundt Pan Zucchini Bread

Okay, let’s dive into the fun part – turning these simple ingredients into that gorgeous, cinnamon-scented masterpiece! I’ve made this recipe dozens of times, and these steps are foolproof if you follow them closely. The secret is in taking your time – rushing leads to sad, dense zucchini bread (and we don’t want that!).

Step 1: Prep the Bundt Pan and Preheat Oven

First things first – grab that bundt pan and grease it like your life depends on it! I use butter or baking spray, making sure to get into every nook and cranny (those fancy ridges can be sneaky). While you’re at it, preheat your oven to 350°F (175°C) – this gives your oven time to stabilize while you mix the batter. Trust me, skipping this step leads to uneven baking!

Step 2: Mix Dry and Wet Ingredients Separately

In one bowl, whisk together all your dry ingredients – flour, sugar, cinnamon, baking soda, baking powder, and salt. In another bowl, beat the eggs lightly, then whisk in the oil and vanilla until smooth. Now gently fold in the zucchini (don’t squeeze it unless it’s swimming in water). Here’s the crucial part: add the dry ingredients to the wet in two batches, stirring just until combined. Overmixing = tough bread, and we want tender!

Step 3: Bake and Cool the Zucchini Bread

Pour that beautiful batter into your prepared pan (it’ll be thick – that’s normal!). Bake for 50-60 minutes – start checking at 50 minutes by inserting a toothpick near the center. You want a few moist crumbs clinging to it, not wet batter. When done, let it cool in the pan for exactly 10 minutes – this helps prevent sticking. Then, carefully invert it onto a wire rack to cool completely. The hardest part? Waiting to slice into that moist, cinnamon-perfumed beauty!

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Tips for the Best Moist Cinnamon Bundt Pan Zucchini Bread

After making this recipe more times than I can count, I’ve picked up some tricks that guarantee perfect results every time:

Zucchini prep matters – If your zucchini seems extra juicy, give it a light squeeze in a clean towel. You want moisture, but not puddles!
Check early, check often – Ovens vary, so start testing at 50 minutes. That cinnamon scent will tell you when it’s getting close.

The 10-minute rule – Letting it cool in the pan just long enough helps release those beautiful bundt details without sticking.
Slice with care – Use a serrated knife for clean cuts through that tender crumb.
Secret boost – A pinch of nutmeg or cardamom with the cinnamon adds wonderful depth.

Follow these, and you’ll have zucchini bread that’s moist, flavorful, and downright irresistible! For more baking inspiration, check out our recipes.

Variations for Your Moist Cinnamon Bundt Pan Zucchini Bread

One of my favorite things about this recipe is how easily you can play with it! Here are some delicious twists I’ve tried (and loved) over the years:

Nutty goodness – Fold in 1 cup chopped walnuts or pecans with the zucchini for extra crunch

Spice swap – Replace half the cinnamon with pumpkin pie spice for a warm autumn flavor
Chocolate fix – Add 1/2 cup chocolate chips (mini ones distribute better!)
Citrus zing – Stir in 2 teaspoons orange zest for a bright contrast to the cinnamon

Cream cheese swirl – Dollop spoonfuls of sweetened cream cheese batter before baking for marbled beauty

The base recipe is so forgiving – once you’ve mastered it, don’t be afraid to get creative with your favorite flavors! You might also enjoy our crispy roasted cauliflower or apple fritter waffle donuts.

Storing and Reheating Moist Cinnamon Bundt Pan Zucchini Bread

Here’s the best part – this zucchini bread stays moist for days! Once completely cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in foil for up to 3 months – just thaw at room temperature when the craving hits. To bring back that fresh-baked warmth, pop a slice in the microwave for 10-15 seconds. Trust me, it’ll taste like it just came out of the oven!

Nutritional Information for Moist Cinnamon Bundt Pan Zucchini Bread

Now, I’m no nutritionist (just a zucchini bread enthusiast!), but here’s the breakdown per slice if you’re keeping an eye on things. Remember, these are estimates – your exact amounts might vary depending on your ingredients and how thick you slice that beautiful bundt!

Serving Size: 1 slice (about 1/12 of the cake)
Calories: 280

Sugar: 18g
Sodium: 180mg
Fat: 14g

Saturated Fat: 2g
Unsaturated Fat: 11g
Carbohydrates: 36g

Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Not bad for something that tastes this indulgent, right? The zucchini sneaks in some extra nutrients, and that cinnamon might just be good for you too. But let’s be real – we’re here for the moist, cinnamon-scented magic, not the nutrition label!

Frequently Asked Questions

I get so many questions about this zucchini bread recipe – here are the ones that pop up most often from friends and readers. If you’re wondering something, chances are someone else is too!

Can I use a regular loaf pan instead of a bundt pan?
Absolutely! This batter works beautifully in two standard loaf pans (8×4 inches). Just reduce the baking time to 45-50 minutes and keep an eye on them. The loaves won’t have that fancy bundt shape, but they’ll taste just as delicious and moist.

How do I prevent my zucchini bread from getting dry?
The biggest culprits for dryness are overbaking and overmixing. Stick to the baking time, and remember – a few moist crumbs on the toothpick are perfect! Also, resist the urge to squeeze all the liquid from your zucchini (unless it’s swimming in water). That natural moisture is what keeps every bite tender.

Can I make this gluten-free?
I’ve had great results using a 1:1 gluten-free flour blend instead of all-purpose flour. The texture comes out slightly denser but still wonderfully moist. Just be sure your baking powder and soda are gluten-free too if that’s a concern. For more gluten-free options, explore our gluten-free recipes.

Why did my bread stick to the pan?
Oh, I feel your pain! Bundt pans can be tricky. The keys are: 1) Grease every nook with butter or baking spray (get in those crevices!), and 2) Let it cool just 10 minutes before inverting – any longer and it steams itself stuck. If it does stick, carefully loosen edges with a thin knife.

Can I reduce the sugar in this recipe?
You can try reducing to 1 cup, but the texture might be denser. Sugar isn’t just for sweetness – it helps create that tender crumb. If you do cut back, maybe add some chopped dates or raisins for natural sweetness. But honestly? The current amount is perfectly balanced with the zucchini and cinnamon!

Share Your Moist Cinnamon Bundt Pan Zucchini Bread

Nothing makes me happier than seeing your versions of this zucchini bread come to life! Did yours turn out beautifully golden? Did you sneak in any fun additions like nuts or chocolate? I want to hear all about your baking adventures – the triumphs and the “oops” moments (we’ve all had them!).

Leave a comment below telling me how it went, or better yet – snap a photo and tag me on Instagram @[YourHandle]. There’s something magical about seeing that cinnamon-dusted bundt beauty on your kitchen counter. Plus, your photos might just inspire someone else to bake up their own loaf of this cozy, veggie-packed delight! You can also find more inspiration on Pinterest.

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And if you loved this recipe as much as I do, consider giving it a 5-star rating. It helps other home bakers discover this little slice of zucchini heaven. Happy baking, my friends – can’t wait to see your creations!