Introduction

Oh, honey, do you ever just crave something that feels like a warm hug? Something cozy, comforting, and just right? For me, that’s this amazing Moist Cinnamon Zucchini Bread, baked in a beautiful Bundt pan. Growing up, zucchini bread was a summer staple, a way to use up the garden bounty (or the generous neighbor’s bounty!). But often, it could be a little… well, dry. Not this one! This recipe promises a perfectly moist crumb every single time, packed with that warm cinnamon spice and delightful bits of raisin and pecan. It’s simple enough for a rainy afternoon project, but impressive enough to share. Trust me, this one’s going to become a family favorite in your house, just like it is in mine!

Why You’ll Love This Recipe

Fast: Mostly hands-off mixing means you’ll have this in the oven in no time.
Easy: No fancy techniques here – just simple mixing steps anyone can master.
Giftable: A beautiful Bundt cake is always a welcome gift! Wrap it up and share the love.
Crowd-pleasing: Even picky eaters often fall for the moist texture and sweet, spiced flavor. Plus, it’s a sneaky way to get some veggies in!

Ingredients

Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need for this gorgeous Bundt:

1/2 cup Raisins: These little bursts of sweetness get plump and juicy as they bake. Choose your favorite kind!
2 cups Zucchini: The star of the show! You’ll want to grate this finely. Don’t worry, you won’t taste the zucchini itself, but it works wonders for moisture.
3 Eggs: Large eggs are best for binding everything together and adding richness. Make sure they’re at room temperature if you can!
2 cups All-purpose flour: The base of our bread. Sift it lightly or just spoon and level it for accuracy.
1/2 tsp Baking powder: Helps give our bread a little lift.
2 tsp Baking soda: This works with the wet ingredients (like the zucchini!) to create that beautiful rise and tender crumb. Make sure yours isn’t expired!
3 tsp Ground cinnamon: This is a CINNAMON bread, after all! Three teaspoons give you that perfect warm, inviting flavor.
2 cups Granulated sugar: Provides sweetness and also helps with moisture and tenderness.
1 tsp Salt: Essential for balancing all those sweet flavors and making them pop!
3 tsp Vanilla essence: Or extract! Use the best quality you can – it makes a difference. That warm vanilla note is key.
3/4 cup Oil: Vegetable oil, canola oil, or even melted coconut oil works here. Oil is fantastic for keeping quick breads super moist.
1 cup Pecans: Chopped! These add a lovely crunch and nutty flavor that pairs perfectly with cinnamon and zucchini. If you’re not a nut person, no worries, you can leave them out.

How to Make It

Alright, let’s get baking! This is where the magic happens, and I promise it’s easier than you think.

First things first, preheat your oven. I like to set mine to 350°F (175°C). While it’s heating up, get your Bundt pan ready. This is CRUCIAL for a clean release! Generously grease the inside of the pan with butter or baking spray, making sure to get into all those nooks and crannies. You can even dust it lightly with flour or cocoa powder after greasing.

Next, grab a large bowl and whisk together your wet ingredients: the eggs, granulated sugar, vanilla essence, and oil. Beat them until they’re well combined and slightly lighter in color. This gets air into the mixture and helps the bread rise beautifully.

In a separate medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Give it a good whisk to make sure everything is evenly distributed.

Now, add the dry ingredients to the wet ingredients. Mix them together with a spatula or wooden spoon just until they are combined. Don’t overmix! Overmixing develops the gluten in the flour too much, which can make your bread tough. A few streaks of flour are okay.

Gently fold in your grated zucchini, raisins, and chopped pecans. I like to use a spatula for this step to ensure everything is evenly distributed without overworking the batter. Just mix until everything is incorporated.

Pour the batter evenly into your prepared Bundt pan. Smooth the top gently with the back of a spoon or spatula.

Pop the pan into your preheated oven. Now, baking time can vary depending on your oven, but generally, a Bundt like this will take about 50-65 minutes. Start checking around 50 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the thickest part comes out clean (maybe with a few moist crumbs attached, but no wet batter).

Once it’s baked through, carefully remove the pan from the oven. Let the bread cool in the pan on a wire rack for about 10-15 minutes. This is important – it lets the bread firm up slightly before you attempt to remove it. Then, invert the pan onto the wire rack and lift the pan off. If you greased well, it should slide right out! Let it cool completely on the rack before slicing. Waiting is the hardest part, I know!

Substitutions & Additions

This recipe is super forgiving and easy to customize! Here are a few ideas:

Nuts: Not a pecan fan? Swap them out for chopped walnuts! Or omit nuts entirely for a nut-free version.
Fruit: If raisins aren’t your jam, try dried cranberries, chopped dried apricots, or even chocolate chips! About 1 cup is usually a good amount.
Spice: Want more spice? Add a pinch of nutmeg or allspice alongside the cinnamon.
Flour: You can experiment with substituting a portion (like 1/2 cup) of the all-purpose flour with whole wheat flour for a slightly heartier texture, but I recommend sticking mostly to all-purpose for the best moistness.
Glaze: While delicious plain, a simple dusting of powdered sugar or a quick glaze (powdered sugar mixed with a little milk or lemon juice) would be lovely once cooled.

Tips for Success

Want your Zucchini Bread to turn out perfectly every time? Keep these simple tips in mind:

Grate Finely: Use the smaller holes on your box grater for the zucchini. Finer shreds disappear into the bread better.
To Squeeze or Not to Squeeze?: For this recipe, which aims for maximum moisture, I don’t squeeze the liquid out of the zucchini. The recipe accounts for that moisture. If your zucchini is extremely watery, you might give it a gentle pat with a paper towel, but usually, it’s not necessary for this specific recipe.
Don’t Overmix! I can’t stress this enough for quick breads. Mix just until the dry ingredients are incorporated into the wet.
Check Your Leavening: Make sure your baking powder and baking soda aren’t too old. Expired leaveners mean a flat bread.
Grease That Pan WELL: Especially with a detailed Bundt pan, take your time greasing every surface. It’s the key to getting your beautiful bread out intact.
Cooling Time Matters: Resist the urge to flip it out of the pan too soon. Letting it set for 10-15 minutes prevents it from breaking.

How to Store It

If you manage to have any leftovers, here’s how to keep your Zucchini Bread fresh and moist!

Once completely cooled, wrap the bread tightly in plastic wrap, then place it in an airtight container or a zip-top bag. It will keep at room temperature for 2-3 days. For longer storage, you can store it in the refrigerator for up to a week.

This bread also freezes beautifully! Once completely cool, wrap individual slices or the whole (cooled!) loaf tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

FAQs

Got questions? Let’s see if I can help!

Q: Do I really need to use a Bundt pan?
A: This recipe is written and tested for a standard 10 or 12-cup Bundt pan. You could likely adapt it for loaf pans (it might make 2 standard loaves) or muffins, but the baking time and perhaps the texture would change. For the best results with this recipe, use a Bundt!

Q: My zucchini bread turned out dry! What did I do wrong?
A: The most common culprits are overmixing the batter (toughness can feel like dryness), using too much flour (spoon and level, don’t scoop!), or overbaking. Use an oven thermometer to ensure your oven temp is accurate and check for doneness using the skewer test at the earliest recommended time.

Q: Can I reduce the sugar?
A: Sugar isn’t just for sweetness; it contributes to moisture and structure in quick breads. While you could try reducing it slightly (maybe by 1/4 cup), reducing it too much might affect the texture and moistness.

Q: I don’t have fresh zucchini. Can I use frozen?
A: Yes, but you’ll need to thaw it completely and squeeze out most of the excess liquid before measuring and adding it to the batter, as frozen zucchini tends to hold more water than fresh.

Our Favorite Moist Cinnamon Zucchini Bread (Baked in a Bundt Pan!)

This recipe creates a perfectly moist zucchini bread baked in a beautiful Bundt pan. It's packed with warm cinnamon spice, delightful bits of raisin, and crunchy pecans, offering a cozy, comforting, and easy-to-make treat that's perfect for using up your zucchini bounty. Simple to make but impressive enough to share.

Print Recipe Pin Recipe

Cook Time 1

Equipment

Bundt pan Standard 10 or 12-cup. Needs to be generously greased.
Large bowl
Medium bowl
Spatula Or wooden spoon
Wire rack
Oven Preheat to 350°F (175°C)
Box grater Optional, for grating zucchini finely
Wooden skewer Or toothpick, for testing doneness

Ingredients

Hauptzutaten

0.5 cup Raisins
2 cup Zucchini Finely grated
3 Eggs Large, preferably room temperature
2 cup All-purpose flour
0.5 tsp Baking powder
2 tsp Baking soda
3 tsp Ground cinnamon
2 cup Granulated sugar
1 tsp Salt
3 tsp Vanilla essence or extract
0.75 cup Oil Vegetable oil, canola oil, or melted coconut oil
1 cup Pecans Chopped, optional

Instructions

First things first, preheat your oven to 350°F (175°C). While it's heating up, get your Bundt pan ready. Generously grease the inside of the pan with butter or baking spray, making sure to get into all those nooks and crannies. You can even dust it lightly with flour or cocoa powder after greasing.
Next, grab a large bowl and whisk together your wet ingredients: the eggs, granulated sugar, vanilla essence, and oil. Beat them until they're well combined and slightly lighter in color.
In a separate medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Give it a good whisk to make sure everything is evenly distributed.
Now, add the dry ingredients to the wet ingredients. Mix them together with a spatula or wooden spoon just until they are combined. Don't overmix! A few streaks of flour are okay.
Gently fold in your grated zucchini, raisins, and chopped pecans. Just mix until everything is incorporated.
Pour the batter evenly into your prepared Bundt pan. Smooth the top gently with the back of a spoon or spatula.
Pop the pan into your preheated oven. Bake for about 50-65 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the thickest part comes out clean (maybe with a few moist crumbs attached, but no wet batter).
Once it's baked through, carefully remove the pan from the oven. Let the bread cool in the pan on a wire rack for about 10-15 minutes. This lets the bread firm up slightly.
Then, invert the pan onto the wire rack and lift the pan off.
Let it cool completely on the rack before slicing. Waiting is the hardest part, I know!

Notes

For maximum moisture, do not squeeze the liquid out of the grated zucchini for this recipe. Do not overmix the batter; mix just until the dry ingredients are incorporated. Ensure your baking powder and soda are fresh. Grease the Bundt pan very well for easy release. Let the bread cool in the pan for 10-15 minutes before inverting onto the wire rack. Store cooled bread wrapped tightly in plastic wrap and in an airtight container/bag at room temperature for 2-3 days, in the refrigerator for up to a week, or frozen (wrapped tightly) for up to 3 months.