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.

Cinnamon Bundt Pan Zucchini Bread

Name: Cinnamon Bundt Pan Zucchini Bread: The Cozy Recipe You Didn’t Know You Needed
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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

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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.

Author: Emily Frost
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