Name: Cinnamon Bundt Pan Zucchini Bread for Cozy Fall Days
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 cups All-Purpose Flour (or whole wheat flour for extra fiber); 1 teaspoon Salt; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 2 teaspoons Ground Cinnamon (or to taste); 3 large Eggs (beaten); 1 cup Vegetable Oil (or melted coconut oil/applesauce); 1 cup Granulated Sugar; 2 teaspoons Vanilla Extract (use pure for best flavor); 1 cup Grated Zucchini (do not peel before grating); 1 cup Chopped Walnuts or Pecans; 1 cup Raisins

Jump to Recipe Print Recipe

As the leaves turn golden and the air becomes crisp, I find myself yearning for the warm comforts of home-baked treats. That’s when I decided to whip up a batch of Cinnamon Bundt Pan Zucchini Bread. This delightful loaf comes together in no time and offers an inviting aroma of cinnamon and vanilla that fills the kitchen, evoking cozy fall vibes. Not only is this recipe beginner-friendly, but it also introduces the joy of sneaking in nutritious veggies, making it a fantastic way to indulge without the guilt! Each slice is perfectly tender, and you can elevate it further with optional mix-ins like walnuts or raisins for added texture. What’s your favorite way to enjoy zucchini bread?

Why is this zucchini bread so special?

Moisture Magic: Thanks to the addition of grated zucchini, this Cinnamon Bundt Pan Zucchini Bread remains incredibly moist and fluffy, making each bite a delightful experience.

Easy to Customize: With optional mix-ins like nuts or raisins, you can tailor this bread to suit your taste or to suit different occasions, just like my delightful Apple Fritter Bread.

Beginner-Friendly: If you’re new to baking, this recipe will build your confidence with simple steps and readily available ingredients—perfect alongside my comforting Blueberry Cinnamon Rolls.

Fall Aroma: Infused with warm spices, this loaf fills your kitchen with the heavenly scent of cinnamon and vanilla, truly embodying the essence of autumn.

Guilt-Free Indulgence: Packed with zucchini, this treat allows you to indulge without compromising on nutrition. It’s a tasty way to sneak some veggies into your day!

Cinnamon Bundt Pan Zucchini Bread Ingredients

For the Batter
• All-Purpose Flour – Provides structure for the bread; swap for whole wheat flour for extra fiber.
• Salt – Enhances the flavors of all the ingredients.
• Baking Soda – Acts as a leavening agent to help the bread rise.
• Baking Powder – Gives an additional lift for a lighter texture.
• Ground Cinnamon – Infuses that warm, signature spiced flavor.
• Eggs – Binds everything together and adds moisture; key for the texture.
• Vegetable Oil – Keeps the bread moist; use melted coconut oil or applesauce for a lighter twist.
• Granulated Sugar – Sweetens the bread and helps achieve a lovely golden crust.
• Vanilla Extract – Deepens flavor; opt for pure vanilla for the best taste.
• Grated Zucchini – The star ingredient that provides moisture; don’t peel it before grating.

Optional Mix-ins
• Chopped Walnuts or Pecans – Adds a delightful crunch and nutty flavor, elevating the texture.
• Raisins – Introduces a touch of sweetness and a chewy texture for added enjoyment.

This Cinnamon Bundt Pan Zucchini Bread is sure to be a hit for cozy fall days!

Step‑by‑Step Instructions for Cinnamon Bundt Pan Zucchini Bread

Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C). While it heats up, grease a bundt pan thoroughly with vegetable oil or cooking spray to ensure easy release later. This creates a non-stick surface that allows the Cinnamon Bundt Pan Zucchini Bread to slide out effortlessly once baked. Set the prepared pan aside and get ready to mix your ingredients!

Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and ground cinnamon. Make sure to blend them well until no dry streaks remain, creating a cohesive mixture. These dry ingredients serve as the foundation of your Cinnamon Bundt Pan Zucchini Bread, ensuring it rises beautifully and has that warm, spicy flavor you’ll love.

Step 3: Combine Wet Ingredients
In a large bowl, beat the eggs until frothy, using a hand mixer or whisk. Gradually add the vegetable oil, granulated sugar, and vanilla extract, blending until the mixture is smooth and creamy. This will provide the moisture and sweetness that will enhance your bread’s flavor. Ensure the mixture is well combined for the best results in your Cinnamon Bundt Pan Zucchini Bread.

Step 4: Incorporate Dry Ingredients
Carefully mix the dry ingredient blend into the wet mixture, stirring gently until just combined. Be cautious not to overmix, as this can lead to a dense loaf. You want the batter to be slightly lumpy for optimal texture. This step is essential in achieving that moist and fluffy consistency that makes the Cinnamon Bundt Pan Zucchini Bread so delightful!

Step 5: Fold in Zucchini and Optional Mix-Ins
Next, fold in the grated zucchini, allowing it to blend evenly into the batter. If you’re adding optional mix-ins like walnuts or raisins, gently incorporate them now. This adds character and texture to your Cinnamon Bundt Pan Zucchini Bread. The zucchini will keep the bread moist, while the nuts and raisins will provide delightful surprises in each slice.

Step 6: Fill the Bundt Pan
Pour the batter into the prepared bundt pan, using a spatula to smooth out the top if needed. Make sure to distribute the batter evenly to promote uniform baking. The pan should be filled only about two-thirds full to allow space for the bread to rise in the oven. Now, it’s time to pop the pan into your preheated oven!

Step 7: Bake to Perfection
Bake your Cinnamon Bundt Pan Zucchini Bread in the preheated oven for 50-60 minutes. Keep an eye on it and check doneness by inserting a toothpick into the center; it should come out clean. The top should be golden brown, and a delightful aroma will fill your kitchen, giving you a lovely preview of the delicious bread to come.

Step 8: Cool and Serve
Once baked to perfection, remove the bundt pan from the oven and allow it to cool for 15 minutes on a wire rack. After cooling, carefully invert the pan to release the bread onto the wire rack to cool completely. Once cooled, slice into this moist and spiced Cinnamon Bundt Pan Zucchini Bread, perfect for any cozy occasion!

How to Store and Freeze Cinnamon Bundt Pan Zucchini Bread

Room Temperature: Store leftovers at room temperature in an airtight container for up to 3 days to maintain freshness and flavor.

Fridge: To extend the life of your Cinnamon Bundt Pan Zucchini Bread, refrigerate it in an airtight container for up to 1 week; just note it may dry out slightly.

Freezer: For longer storage, wrap the bread tightly in plastic wrap and then in foil, freezing for up to 3 months. Thaw it in the fridge overnight before enjoying.

Reheating: To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F (175°C) until heated through, bringing back the cozy aroma!

Cinnamon Bundt Pan Zucchini Bread Variations

Embrace your creativity and customize this delightful Cinnamon Bundt Pan Zucchini Bread with these fun variations!

Nut-Free: Skip the nuts for a purely soft texture, perfect for those with allergies. It’s still deliciously moist!
Spice Up: Try adding nutmeg or ginger alongside the cinnamon for a warm, spicy twist that dances on your tongue.
Applesauce Swap: Substitute half the oil with applesauce for a lighter version without sacrificing moisture. It’s a sweet, fruity surprise!
Chocolate Delight: Mix in chocolate chips for a rich, decadent touch that turns your bread into a dessert-like treat everyone will adore.
Dried Fruits: Use chopped dried apricots or cranberries instead of raisins for a chewy texture and a hint of tartness that pairs beautifully with the cinnamon.
Gluten-Free: Opt for a gluten-free flour blend to make this bread suitable for gluten-sensitive friends and family, keeping the flavors intact.
Mini Bundts: Make smaller versions in a mini bundt pan for fun individual servings that are perfect for sharing at gatherings or gifts.
Cinnamon Sugar Topping: Before baking, sprinkle a cinnamon-sugar mixture on top for a sweet, crunchy crust that adds a delightful contrast to the tender bread.

These variations can bring new excitement to your baking adventures, like whipping up my scrumptious Iced Gingerbread Oatmeal Cookies during the holiday season. Each twist will make this already beloved recipe even more special!

What to Serve with Cinnamon Bundt Pan Zucchini Bread

Nothing pairs better with the warm, spiced aroma of your freshly baked zucchini bread than a thoughtful selection of delightful sides and beverages.

Creamy Mashed Potatoes: This side dish adds a rich, buttery taste that contrasts beautifully with the spiced sweetness of the bread.
Warm Apple Cider: The sweet and tangy notes of warm apple cider make for a comforting drink that enhances the fall vibes of this recipe.
Herbed Cream Cheese Spread: A tangy, creamy spread complements the sweet and soft texture of the bread, perfect for breakfast or brunch.
Sliced Fresh Apples: Crisp, juicy apples bring a refreshing crunch that balances the moist bread, making for a delightful snack.
Pumpkin Spice Latte: Embrace the season with this creamy, spiced coffee beverage that pairs wonderfully with the cinnamon flavors.
Caramel Drizzle: A warm drizzle over sliced bread creates a decadent topping, elevating this cozy treat to dessert-worthy heights.
Vanilla Ice Cream: The cool, creamy scoop on the side provides a delightful contrast to the spiced warmth, perfect for dessert.
Chopped Nuts: Sprinkle toasted walnuts or pecans on top for added crunch and a flavor boost, enhancing the deliciousness of each bite.
Herbal Tea: A warm cup of chamomile or peppermint tea offers a soothing contrast to the bread’s sweetness, perfect for afternoon relaxation.
Glaze Drizzle: A light dusting of glaze adds sweetness and a lovely shine, making each slice stand out on your table.

Expert Tips for Cinnamon Bundt Pan Zucchini Bread

Avoid Overmixing: Gently combine wet and dry ingredients to keep your bread light and fluffy. Overmixing can lead to a dense loaf.

Check for Doneness: Start checking your bread at 50 minutes. Ovens vary, and you don’t want to dry out your Cinnamon Bundt Pan Zucchini Bread.

Cool Properly: Allow your bread to cool in the pan for 15 minutes before inverting. This ensures it holds its shape and makes slicing easier.

Zucchini Tips: Use medium to small zucchini for the best moisture balance. Remember, no need to peel before grating!

Optional Add-Ins: Feel free to mix in walnuts or raisins; just remember to fold gently to avoid breaking the batter’s structure.

Make Ahead Options

These Cinnamon Bundt Pan Zucchini Bread options make meal prep a breeze for busy weeknights! You can grate the zucchini and mix the dry ingredients up to 24 hours in advance, storing them separately in airtight containers to maintain freshness. Additionally, you can prepare the wet ingredients (eggs, oil, sugar, and vanilla) and refrigerate them up to 3 days ahead. When you’re ready to bake, simply combine the wet and dry mixtures, fold in the zucchini (and any optional mix-ins), and pour into your bundt pan. This ensures your homemade bread tastes just as delicious while saving you precious time!

Cinnamon Bundt Pan Zucchini Bread Recipe FAQs

How do I choose the right zucchini?
Absolutely! When selecting zucchini for your Cinnamon Bundt Pan Zucchini Bread, look for medium-sized zucchinis that are firm and smooth, avoiding those with dark spots or blemishes. The skin should be shiny, indicating freshness. Smaller zucchinis tend to be sweeter and less watery, making them ideal for baking.

How should I store leftover zucchini bread?
Very importantly, to keep your Cinnamon Bundt Pan Zucchini Bread fresh, store it at room temperature in an airtight container for up to 3 days. If you want it to last longer, refrigerate it. Just keep in mind that refrigeration can dry it out slightly; it’s best enjoyed fresh!

Can I freeze leftover zucchini bread?
Definitely! To freeze your Cinnamon Bundt Pan Zucchini Bread, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This helps prevent freezer burn and keeps the bread moist. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge, and you’ll be ready to slice!

What if my zucchini bread doesn’t rise?
No worries! If your Cinnamon Bundt Pan Zucchini Bread doesn’t rise like you expected, it could be due to expired baking soda or baking powder. Ensure your leavening agents are fresh and stored properly. Also, avoid overmixing your batter, as that can lead to a dense loaf. Mixing just until combined helps keep it light and airy.

Are there any dietary considerations I should be aware of?
Yes! If you’re concerned about allergies, note that this Cinnamon Bundt Pan Zucchini Bread contains eggs and nuts (if you choose to add walnuts or pecans). For a nut-free version, simply omit the nuts or substitute them with seeds. Additionally, if you have egg allergies, you can experiment with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) as a replacement for binding.

Can I add more spices for extra flavor?
Absolutely! Feel free to experiment with different spices in your Cinnamon Bundt Pan Zucchini Bread. Nutmeg, ginger, or allspice can complement the cinnamon beautifully. Just remember to adjust the quantities based on your personal preference, so you don’t overpower the warm flavor of the cinnamon.