There’s just something magical about pulling a warm, fragrant baked good out of the oven, isn’t there? Especially when the weather starts to cool and you’re craving something comforting. I’ve always loved baking, and this Irresistible Moist Cinnamon Bundt Pan Zucchini Bread Recipe has become my absolute go-to. I remember stumbling upon a zucchini bread recipe years ago and thinking, “Zucchini? In bread?” But trust me, it’s a game-changer. This bread comes out so incredibly moist and has just the right hint of cinnamon, making it a total crowd-pleaser that’s surprisingly simple to whip up!

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

Seriously, this recipe is a winner for so many reasons! You’re going to adore it because:

It’s unbelievably moist and tender – no dry, crumbly bread here!
That warm hug of cinnamon and nutmeg just makes everything feel cozier.
It’s surprisingly easy to make, perfect even if you’re new to baking.
Using a Bundt pan makes it look super fancy with minimal effort.
It’s a fantastic way to use up extra zucchini from the garden (or store!).
It slices beautifully and is delicious plain or with a simple glaze.

Gather Your Ingredients for Irresistible Moist Cinnamon Bundt Pan Zucchini Bread

Lucky for you, this amazing zucchini bread doesn’t need anything fancy or hard to find. Most of it is probably already in your pantry! Here’s what you’ll need to whip up a loaf of pure comfort:

2 cups all-purpose flour: This is the backbone of our bread.
1 teaspoon baking soda: Helps give it that lovely rise.
1/2 teaspoon salt: Balances out all the sweet goodness.
1 teaspoon ground cinnamon: The star spice that makes it so cozy!
1/4 teaspoon ground nutmeg: Just a little whisper to deepen that flavor.
1/2 cup unsalted butter, softened: Make sure it’s nice and soft for creaming!
1 cup granulated sugar: For sweetness.
1/2 cup packed brown sugar: This is key for moisture and that rich, caramel-y flavor. Don’t skip packing it in!
2 large eggs: The binder that holds everything together.
1 teaspoon vanilla extract: Because vanilla makes everything better!
1 cup grated zucchini: About one medium zucchini. Give it a gentle squeeze to get some moisture out, but don’t make it bone dry!
1 cup sour cream or plain yogurt: This is the secret weapon for extra moistness!

Step-by-Step Guide to Making Irresistible Moist Cinnamon Bundt Pan Zucchini Bread

Alright, let’s get baking! This part is super straightforward, and before you know it, you’ll have the most amazing zucchini bread filling your kitchen with its cozy scent. Just follow along:

First things first, let’s wake up your oven and get it ready. Preheat it to 350°F (175°C). Now, grab your Bundt pan (or a standard loaf pan if that’s what you’re using).
While the oven is preheating, let’s get those dry ingredients acquainted. In a medium bowl, just give your flour, baking soda, salt, cinnamon, and nutmeg a good whisk. This helps make sure all those spices are evenly distributed so you don’t get a pocket of cinnamon later!
Now for the magic creaming part! In a big bowl, take your softened butter and both sugars. Beat them together until they’re light and fluffy. This is where you build the foundation for a tender crumb.
Next, crack in those two eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in that lovely vanilla extract.
Time for the stars of the show: the zucchini and the sour cream (or yogurt!). Stir these into the wet ingredients until they’re just combined. Don’t go crazy here, just a gentle mix.
Okay, now we’ll gradually add those dry ingredients from step 2 into your wet mixture. Mix until everything is just combined. Seriously, resist the urge to overmix! A few little streaks of flour are totally fine; they’ll disappear as it bakes and you’ll get a much more tender loaf. Overmixing is the enemy of moist zucchini bread!
Pour all that gorgeous batter into your prepared pan. If you’re using a Bundt, make sure it gets into all those lovely nooks and crannies.
Pop it into the oven. For a Bundt pan, it’ll likely take about 40-50 minutes. If you’re using a loaf pan, check around 50-60 minutes. You’ll know it’s done when a wooden skewer or toothpick poked right into the center comes out clean – no wet batter clinging to it! It’s a good idea to keep your oven rack in the center for the most even baking.
Once it’s baked, let the bread cool in the pan for about 10-15 minutes. This is important! It lets the bread firm up a bit so it doesn’t break when you take it out. Then, carefully invert it onto a wire rack to cool completely.

Preparing Your Pan for the Perfect Bundt

This is one of those steps that might seem a little fussy, but trust me, it’s worth every second to avoid heartbreak later! Properly greasing and flouring your Bundt pan is absolutely crucial for getting that beautiful cake out in one piece. You want to make sure you get into *every single crevice* of that fancy pan. I like to use a pastry brush to really work the softened butter (or a baking spray with flour built-in) into all the ridges. Then, I dust it generously with flour, tapping out any excess. This creates a non-stick barrier that ensures your gorgeous zucchini bread slides right out, ready for its close-up!

Mixing the Batter: The Secret to Moistness

The secret sauce to incredibly moist zucchini bread really starts with how you mix your batter. First, that creaming of the butter and sugars? It’s not just for show! When you beat them until they’re light and fluffy, you’re actually trapping little air pockets. These pockets expand in the oven, giving your bread a lovely lift. Beating in the eggs one by one helps emulsify everything, creating a smooth base. And remember, when you add the dry ingredients, just mix until they *barely* come together. Overmixing develops the gluten too much, leading to a tougher, drier bread. We want tender and moist, so gentle is the name of the game here!

Baking and Cooling Your Irresistible Moist Cinnamon Bundt Pan Zucchini Bread

Once your batter is happily in the pan, it’s baking time! A Bundt pan usually bakes a bit faster than a loaf pan, so keep an eye on it starting around the 40-minute mark. The best way to check for doneness is the trusty toothpick test – if it comes out clean, it’s ready! Don’t pull it out of the oven the second a skewer comes out dry, though. Let it hang out in the pan on a wire rack for about 10-15 minutes. This short cooling time really helps the bread hold its shape and prevents it from falling apart when you flip it out. Then, let it finish cooling completely on the rack before you even *think* about slicing into it!

For more quick bread inspiration, check out my favorite quick bread recipes!

Tips for Zucchini Bread Success

Okay, so you’ve got the basic recipe down, but let me tell you, a few little tricks can make your zucchini bread absolutely legendary. First off, about that zucchini – grating it is key, but don’t go crazy squeezing *all* the moisture out! A little bit of moisture is exactly what makes this bread so wonderfully tender. I like to use a box grater on the medium holes, and then just gently press down on the shredded zucchini with my hands or a clean kitchen towel to get rid of the excess liquid. It’s a minor step, but it makes a huge difference.

Now, if you’re feeling a little adventurous, do you ever want to jazz it up? Chopped walnuts or pecans add such a lovely little crunch! Just toss them with a tablespoon of flour before adding them to the batter – it helps them not sink to the bottom. Oh, and for those days when you want a little something extra on top, a simple glaze is divine. Just whisk some powdered sugar with a splash of milk or lemon juice and drizzle it over the cooled bread. It looks so pretty and adds that extra touch of sweetness! If you love zucchini bread, you absolutely HAVE to check out my double chocolate version or my zucchini chocolate chip bread too!

Frequently Asked Questions about Zucchini Bread

Got questions about making this fabulous zucchini bread? I’ve got answers! Baking is all about learning, and I’ve picked up a few things over the years:

Can I use a different type of pan for this recipe?

Absolutely! While this recipe is written with a Bundt pan in mind for that gorgeous presentation, it works perfectly in a standard 9×5 inch loaf pan too. Just adjust your baking time accordingly, as loaf pans usually take a little longer for the heat to reach the center. You could even try muffins! Just cut down the baking time significantly, probably to around 18-25 minutes for muffins. I haven’t personally tested other pan sizes, but generally, you just need to keep an eye on it and use the toothpick test once it looks golden brown.

How do I prevent my zucchini bread from being too dense?

Oh, the dreaded dense bread! The biggest culprits are overmixing and too much moisture. Make sure you’re not overmixing your batter once you add the dry ingredients – just mix until everything is *barely* combined. Also, while we want moisture from the zucchini, excess water can weigh it down. Gently pressing or squeezing some of the liquid out of your grated zucchini before adding it can really help. Using a leavening agent like baking soda is also key – make sure yours is fresh!

What can I substitute for sour cream or plain yogurt?

No sour cream or yogurt on hand? No worries! You can usually substitute it with an equal amount of buttermilk or even whole milk. If you use milk, you might want to add a tiny splash of lemon juice or vinegar to mimic the tanginess of sour cream, and let it sit for a minute before using. Some people even have luck with full-fat canned coconut milk, though that can add a slight coconut flavor which might be nice!

Why does my zucchini bread taste bland?

Hmmm, bland bread is no fun! Usually, this comes down to a couple of things. First, make sure your spices – especially the cinnamon and nutmeg – are fresh! Old spices lose their punch. Also, don’t skimp on that brown sugar; its molasses content adds so much more depth of flavor than granulated sugar alone. And of course, a little pinch of salt really enhances all the other flavors, so make sure you don’t forget it!

Nutritional Information

Just a heads-up, these numbers are estimates and can vary a bit depending on the exact ingredients you use! This is for one slice of your amazing zucchini bread:

Serving Size: 1 slice
Calories: ~250
Fat: ~12g
Carbohydrates: ~35g
Sugar: ~25g
Protein: ~3g

Enjoy Your Homemade Zucchini Bread!

I really hope you give this Irresistible Moist Cinnamon Bundt Pan Zucchini Bread Recipe a try. Let me know how it turns out for you in the comments below! If you loved it, please consider rating the recipe – it helps other bakers find it too! And don’t forget to check out my other delicious recipes!

Moist Cinnamon Zucchini Bread

Author: jekof.com
Total Time: 75 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for moist and flavorful zucchini bread with a hint of cinnamon.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup sour cream or plain yogurt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a Bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Stir in the grated zucchini and sour cream until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared pan.
Bake for 50-60 minutes for a loaf pan, or 40-50 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure your zucchini is well-drained after grating to avoid excess moisture.
You can add chopped nuts like walnuts or pecans for extra texture.
For a sweeter topping, you can make a simple glaze with powdered sugar and milk.

Prep Time: 20 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 25g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: zucchini bread, cinnamon bread, moist bread, quick bread, baking, dessert, homemade