When zucchini season rolls around, I always reach for my trusty Bundt pan. There’s something about this humble veggie transforming into a sweet, spiced delight that feels like magic. My kids think they’re just eating cake, and I secretly celebrate the veggies they don’t even notice. This Cinnamon Bundt Pan Zucchini Bread has become a go-to in our house—soft, moist, warmly spiced, and so easy to make with just one bowl and a whisk. Whether you enjoy it with coffee in the morning or as a quick dessert, it’s a recipe you’ll want on repeat all year long.
Table of Contents
Table of Contents
Why You’ll Love This Cinnamon Bundt Pan Zucchini Bread
It’s moist, cozy, and full of flavor
Unlike traditional quick breads, this one bakes evenly thanks to the Bundt pan, giving it a beautiful golden crust and soft, fluffy center. The combination of cinnamon, brown sugar, and fresh zucchini makes every bite taste like fall. Even if you’re not a zucchini lover, you’ll be surprised how it melts right into the batter, adding moisture and a slight earthiness that pairs beautifully with warm spices.
You can easily swap in variations like walnuts or chocolate chips, but the base is perfect as is. The texture is similar to this chocolate zucchini bread, only with a cinnamon twist that adds a cozy warmth to every bite. If you’ve ever had my lemon blueberry zucchini bread, you know how versatile zucchini can be—and this cinnamon version is no exception.
Bundt pan = foolproof baking
One of the best things about this Cinnamon Bundt Pan Zucchini Bread is how stress-free it is. The Bundt pan’s unique shape helps the bread bake faster and more evenly than a loaf pan. That means no undercooked centers or overbaked edges—just perfect results every time.
Plus, it looks a little more special than your average loaf. It’s the kind of treat you can serve at brunch, give as a homemade gift, or enjoy during a cozy afternoon break. And if you’re meal-prepping, this bread stores and freezes beautifully, making it a smart option for busy weeks.
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Cinnamon Bundt Pan Zucchini Bread: The Cozy Recipe You Didn’t Know You Needed
This Cinnamon Bundt Pan Zucchini Bread is moist, warmly spiced, and super easy to make. Perfect for breakfast or dessert!
- Total Time: 50 minutes
- Yield: 10 servings
Ingredients
▢1.5 cups grated zucchini
▢1/4 cup sugar
▢3/4 cup brown sugar
▢1/2 cup vegetable oil
▢2 eggs
▢1 tsp vanilla extract
▢1.5 cups all-purpose flour
▢1/2 tsp baking soda
▢1/2 tsp baking powder
▢2 tsp ground cinnamon
▢1/2 tsp salt
▢Cooking spray
Instructions
1. Preheat oven to 350°F.
2. Spray a Bundt pan with cooking spray.
3. Wash and grate zucchini, leaving the skin on. Set aside.
4. In a large bowl, whisk flour, sugars, cinnamon, baking soda, baking powder, and salt.
5. Add eggs, oil, and vanilla. Stir until no dry flour remains.
6. Fold in the grated zucchini gently.
7. Pour batter into prepared Bundt pan and smooth the top.
8. Bake 30–35 minutes or until a toothpick comes out clean.
9. Cool 15–20 minutes in pan before flipping onto a cooling rack.
Notes
Add nuts or chocolate chips if desired.
To reheat, place a slice in a toaster oven with a pad of butter.
Great for freezing—just slice, wrap, and store.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
How to Make Cinnamon Bundt Pan Zucchini Bread Step-by-Step
Prep your ingredients and your pan
Making this Cinnamon Bundt Pan Zucchini Bread couldn’t be simpler, but as with any baked good, it starts with a little prep. First, preheat your oven to 350°F. Grab your Bundt pan and coat it well with cooking spray—make sure you get into every curve and edge of the pan to avoid sticking.
Next, wash and grate your zucchini. There’s no need to peel it—the skin softens during baking and adds a little extra color and fiber. You’ll need about 1½ cups, which is roughly one large or two small zucchini. A good tip: If you’re prepping ahead, place your grated zucchini in the fridge under a paper towel to absorb any extra moisture. This helps avoid a soggy texture.
Build the batter in two bowls
In a large mixing bowl, combine your dry ingredients: 1½ cups of flour, ¼ cup white sugar, ¾ cup brown sugar, 2 teaspoons cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk them together, breaking up any brown sugar clumps for an even mix.
In a separate bowl (or directly into the dry mixture if you prefer fewer dishes), whisk together 2 eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Stir until smooth, then gently fold the wet into the dry until fully incorporated.
Finally, fold in your zucchini using a spatula. Be gentle—you want a well-combined batter, not an overmixed one. The batter will look slightly thick, but that’s perfect for baking up tall and fluffy in a Bundt pan.
This mixing method is similar to how we prep the base for banana zucchini muffins or carrot zucchini muffins—simple steps, no stand mixer required, and minimal cleanup.
Into the pan and into the oven
Pour the batter evenly into your greased Bundt pan and gently tap it on the counter to release any air bubbles. Place it in the center of your oven and bake for 30–35 minutes. Start checking at the 30-minute mark by inserting a toothpick into the thickest part. If it comes out clean or with a few dry crumbs, it’s ready.
Let it cool in the pan for 15–20 minutes before inverting it onto a wire rack. This resting time helps the structure set and makes it easier to release from the pan without breaking.
Tips, Variations, and Serving Ideas for Cinnamon Bundt Pan Zucchini Bread
Easy swaps and flavorful add-ins
One of the reasons this Cinnamon Bundt Pan Zucchini Bread has earned a permanent spot in my recipe box is how easily it adapts to what I have on hand. Want extra texture? Fold in ½ cup of chopped walnuts or pecans. Craving a little chocolate? Add a handful of mini chocolate chips for a sweeter twist.
You can even play around with the spices—nutmeg, cardamom, or ginger can add new layers of warmth. If you enjoy earthy baked goods like my carrot zucchini muffins, you’ll love how a touch of spice transforms the base flavor here too.
If you’re going for dairy-free, simply swap the eggs with a flax substitute and use avocado oil or melted coconut oil in place of vegetable oil. The zucchini keeps it moist enough that you won’t miss the original version. Gluten-free all-purpose flour also works great here.
Serving and storing this cozy treat
There’s no wrong time to serve Cinnamon Bundt Pan Zucchini Bread. Warm it up for breakfast with a dab of butter, serve it with afternoon tea, or enjoy it after dinner as a light dessert. For extra indulgence, dust the top with powdered sugar or drizzle with a quick vanilla glaze made from powdered sugar and almond milk.
When it comes to storage, this bread holds up beautifully. Wrap it tightly in plastic or place it in an airtight container—it’ll stay fresh at room temperature for up to 3 days or in the fridge for a week. You can also slice and freeze it for later; just reheat in a toaster oven for a warm, bakery-style bite on busy mornings.
If you’re someone who preps for the week, try pairing a slice of this bread with a make-ahead breakfast like my spinach cottage cheese flagels or cottage cheese mushroom soup to build out your mornings with ease
FAQs About Cinnamon Bundt Pan Zucchini Bread
Can I make Cinnamon Bundt Pan Zucchini Bread ahead of time?
Absolutely. This bread actually tastes better the next day as the flavors have more time to develop. Simply let it cool completely, wrap it tightly, and store it at room temperature or in the fridge. Just like my carrot apple zucchini bread recipe, it gets even moister overnight.
Why use a Bundt pan instead of a loaf pan?
The Bundt pan promotes more even baking and a gorgeous presentation. It prevents soggy centers and undercooked bottoms—issues that can happen in traditional loaf pans. Plus, it gives this Cinnamon Bundt Pan Zucchini Bread its signature swirl and makes it easier to slice and serve.
Should I peel the zucchini before adding it?
Nope! Keep the peel on. It adds texture, color, and nutrients, and softens beautifully during baking. Like in my double chocolate zucchini muffins, the skin melts right into the bread and goes unnoticed.
Can I freeze this Cinnamon Bundt Pan Zucchini Bread?
Yes! Let the bread cool completely, then wrap slices individually or the whole loaf tightly in plastic wrap and foil. Store in a freezer-safe bag for up to 3 months. Reheat in the oven or toaster for that fresh-baked texture.
Conclusion
If you’re craving a cozy, spiced treat that sneaks in a little veggie goodness, this Cinnamon Bundt Pan Zucchini Bread is the recipe to bookmark. Whether you’re a seasoned baker or just dipping into zucchini baking, this one-bowl wonder delivers every time. Moist, cinnamon-kissed, and perfect for sharing—or hoarding with your morning coffee—it’s the kind of recipe you’ll make once and crave forever.
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