There’s something magical about a bundt pan. The way it transforms a simple batter into a golden crown of ridges and curves feels like baking alchemy. And when that bundt is filled with moist cinnamon zucchini bread? Pure comfort. Imagine the warm scent of cinnamon drifting through your kitchen, mingling with the sweet nuttiness of pecans and the juicy pops of raisins. Each slice reveals flecks of green zucchini, tender and hidden in plain sight, bringing moisture without making the bread heavy. This is the kind of cozy bake that makes you want to put on a soft sweater, pour a cup of coffee, and linger over brunch with family.
Table of Contents
Why You’ll Love This Cinnamon Zucchini Bread
- Moist & tender: Thanks to shredded zucchini and oil, this bread stays soft for days.
- Bundt pan beauty: No plain loaves here—this cake unmolds into a stunning centerpiece without extra effort.
- Spiced perfection: Cinnamon and vanilla add warmth, making each bite taste like fall comfort.
- Nutty crunch & raisin sweetness: Pecans add texture, while raisins give bursts of natural sweetness.
- Versatile treat: Enjoy it as a breakfast bite, afternoon snack, or brunch showstopper.
- Hidden veggies win: Even picky eaters won’t guess there’s zucchini tucked inside.
Ingredients You’ll Need
Think of this recipe as cozy flavors meeting simple pantry staples. Each ingredient plays a role in the flavor and texture:
- Eggs (3 large): They bind the batter and add rich structure.
- Granulated sugar (2 cups): Sweetens the bread and caramelizes beautifully in the bundt pan.
- Vegetable oil (¾ cup): Keeps the bread extra moist; you could swap with coconut oil for a light tropical hint.
- All-purpose flour (2 cups): The base that holds everything together, yielding a soft, tender crumb.
- Baking powder (½ teaspoon) & baking soda (2 teaspoons): The rise-makers that give the bread lift.
- Salt (1 teaspoon): Balances the sweetness and brings out flavor.
- Ground cinnamon (3 teaspoons): The star spice—warm, aromatic, and cozy.
- Shredded zucchini (2 cups): Adds natural moisture and those pretty green flecks. No need to peel—just grate, pat lightly, and stir in.
- Vanilla extract (3 teaspoons): Enhances the cinnamon with a sweet, fragrant finish.
- Chopped pecans (1 cup): Crunchy contrast to the tender bread.
- Raisins (½ cup): Soft bursts of sweetness in every bite.
Step-by-Step Instructions
Step 1: Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Grease every ridge and curve of your bundt pan with butter and flour (or use a baking spray with flour). This step ensures your bread slips out in one gorgeous piece.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, and oil until smooth and pale. The mixture should look slightly creamy.
Step 3: Add the Dry Ingredients
Sift in the flour, baking powder, baking soda, salt, and cinnamon. Gently fold until the flour is just combined—don’t overmix, or the bread may turn dense.
Step 4: Stir in Zucchini & Vanilla
Lightly pat your shredded zucchini with paper towels (don’t squeeze it bone-dry—you want the moisture!). Add it to the bowl along with the vanilla extract. Mix until everything is evenly incorporated.
Step 5: Fold in Pecans & Raisins
Using a spatula, fold in the pecans and raisins. This keeps them from sinking to the bottom.
Step 6: Bake the Bread
Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Serve
Let the bread cool in the pan for 10 minutes—no more, no less! Then invert onto a wire rack. Dust with powdered sugar or cinnamon sugar for a rustic finish. Slice and serve warm or at room temperature.
Pro Tips for Success
- Grease generously: Bundt pans love to trap cakes. Grease every crevice well.
- Don’t over-drain zucchini: A little moisture is what makes the bread tender.
- Cooling matters: Wait exactly 10 minutes before unmolding for the cleanest release.
- Storage hack: Place a paper towel in your container to absorb extra moisture and keep the bread from getting soggy.
- Freezer-friendly: Slice, wrap, and freeze for up to 3 months. Perfect for pulling out a piece whenever you crave something cozy.
Flavor Variations
- Chocolate twist: Swap raisins for mini chocolate chips.
- Cranberry-orange: Replace raisins with dried cranberries and add orange zest.
- Nut-free version: Skip the pecans or use sunflower seeds for crunch.
- Glazed beauty: Drizzle with cream cheese glaze or maple glaze for a dessert-style finish.
Serving Ideas
This bundt-style zucchini bread is a true multitasker:
- Breakfast: Pair with coffee, tea, or a latte.
- Brunch centerpiece: Serve on a cake stand dusted with powdered sugar.
- Snack time: Spread with cream cheese, honey butter, or a drizzle of honey.
- Dessert: Add a scoop of vanilla ice cream or whipped cream for a decadent twist.
FAQs
Do I need to peel the zucchini?
Nope! The skin is tender, adds pretty green speckles, and boosts nutrients.
Can I make this in a loaf pan instead of a bundt?
Yes! It will make two standard loaves. Adjust bake time to 50–60 minutes.
Can I skip the raisins?
Absolutely. You can replace them with cranberries, dates, or chocolate chips—or just leave them out.
How long does zucchini bread last?
Stored airtight at room temperature, it stays fresh for 3 days, or up to a week in the fridge.
Can I freeze it?
Yes—slice and freeze for up to 3 months. Thaw overnight in the fridge or pop a slice in the microwave for 15 seconds.
For More Recipe Inspiration
If you loved this cozy zucchini bundt bread, here are more recipes to try:
- Moist Zucchini Bread – Fluffy, Freezer-Friendly & Easy to Bake
- Bakery-Style Cinnamon Streusel Zucchini Bread
- The Best Zucchini Bread – Moist, Easy & Foolproof Recipe
- Cloud Cake Recipe
Quick Recap
This Moist Cinnamon Zucchini Bread in a Bundt Pan is spiced, tender, and brunch-perfect. With cinnamon warmth, zucchini moisture, and pecan crunch, it’s the kind of bake you’ll want to make again and again. Pin it now to save for cozy mornings—or bake it this weekend to fill your kitchen with the irresistible smell of cinnamon and sweetness.
👉 Pin for later & share the cozy vibes!
Cinnamon Zucchini Bundt Bread
Equipment
- Bundt pan Grease thoroughly with butter and flour or baking spray
- mixing bowls
- Whisk or mixer
- spatula
- wire rack
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini (lightly patted dry, not peeled)
- 3 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan, making sure to coat every ridge.
- In a large bowl, whisk together eggs, sugar, and oil until smooth and pale.
- Sift in flour, baking powder, baking soda, salt, and cinnamon. Gently fold until just combined.
- Stir in zucchini and vanilla extract until evenly incorporated.
- Fold in pecans and raisins with a spatula to distribute evenly without overmixing.
- Pour batter into the bundt pan. Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack. Dust with powdered sugar if desired.