Cinnamon Pecan Bundt Pan Zucchini Bread

If you ask me, zucchini bread baked in a bundt pan is a total game-changer.

This creative spin on classic zucchini bread turns a simple quick bread into something that looks fancy enough for company. The ridged pan creates pretty edges while keeping that perfectly moist, tender middle we all love.

It’s packed with fresh garden zucchini and warm spices, then topped with a simple drizzle of vanilla glaze that settles into all the nooks and crannies. The bundt shape means every slice has the perfect ratio of golden crust to soft interior.

It’s a family-friendly recipe that works for breakfast, brunch, or afternoon snacks – especially during summer when zucchini is everywhere.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread, as the really large ones can be watery and have tough seeds in the center. When you’re shopping, look for zucchini that are about 6-8 inches long and feel firm and heavy for their size. There’s no need to peel your zucchini before grating – the skin is tender and adds nice green flecks to your bread. If your zucchini seems extra watery after grating, just give it a gentle squeeze in a clean kitchen towel to remove some moisture, but don’t squeeze it completely dry since that moisture helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread recipe is pretty adaptable and here’s how you can switch things up:

• Cooking oil: You can swap the cooking oil with melted butter, applesauce (for a lower-fat version), or coconut oil. If using applesauce, replace only half the oil to keep the bread moist.
• All-purpose flour: Try whole wheat flour for a nuttier taste (use 1¾ cups instead of 2 to keep it from being too dense), or use a 1:1 gluten-free flour blend if you need to avoid gluten.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to drain excess moisture from whatever you use.
• Pecans: Any nuts will work here – try walnuts, almonds, or even sunflower seeds if you need a nut-free option.
• Raisins: Not a raisin fan? Use dried cranberries, chopped dates, or chocolate chips instead. You can also skip them completely.
• Eggs: For each egg, you can use 1 mashed banana or ¼ cup applesauce, though the texture might be slightly different.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to gently squeeze the grated zucchini in a clean kitchen towel to remove extra water, or your bread might end up with a gummy center. A common mistake is overmixing the batter once the flour is added, which can lead to a dense, tough bread instead of a tender crumb – mix just until the ingredients are combined, and no more. When preparing your bundt pan, don’t just grease it lightly; make sure to coat every nook and cranny thoroughly with cooking spray or butter and a light dusting of flour, or your bread might stick and break apart when unmolding. For the best texture, let the bread cool in the pan for exactly 10 minutes before turning it out onto a wire rack – any shorter and it might fall apart, any longer and it could stick to the pan.

What to Serve With Zucchini Bread?

This moist zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it! A simple spread of softened butter or cream cheese is always a winner, but you can also try it with a drizzle of honey or a schmear of almond butter for extra flavor. For breakfast, pair a slice with your morning coffee or tea and some fresh fruit like berries or sliced peaches on the side. If you’re serving it for dessert, try warming up a slice and topping it with a small scoop of vanilla ice cream or a dollop of whipped cream – so good!

Storage Instructions

Counter Storage: Your zucchini bread will stay moist and yummy at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your wrapped zucchini bread in the fridge, where it’ll stay fresh for up to a week. The cool temperature helps maintain its moisture without getting soggy.

Freeze: This bread freezes like a dream! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing – just put some parchment paper between slices so they don’t stick together. Perfect for grabbing a piece whenever you want!

Thaw: When you’re ready to enjoy your frozen zucchini bread, let it thaw overnight in the fridge or for a few hours on the counter. Give it a quick 10-second zap in the microwave if you like it warm, and it’ll taste just like freshly baked!

Preparation Time	15-20 minutes
Cooking Time	45 minutes
Total Time	60-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 30-35 g
• Fat: 120-130 g
• Carbohydrates: 350-370 g

Ingredients

• 3 eggs
• 2 cups granulated sugar
• 3/4 cup cooking oil
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 2 cups grated zucchini
• 3 teaspoons vanilla essence
• 1 cup chopped pecans
• 1/2 cup raisins

Step 1: Preheat and Prepare the Bundt Pan

Begin by preheating your oven to 350°F (175°C).

Prepare your bundt pan by greasing and flouring it, or alternatively, use a non-stick baking spray to ensure easy removal of the baked bread later.

Step 2: Mix Wet Ingredients

In a mixing bowl, combine eggs, sugar, and oil.

Use a mixer on medium-low speed to blend these ingredients until well combined and smooth.

Step 3: Add Dry Ingredients

Gradually add flour, baking powder, baking soda, salt, and cinnamon to the wet mixture.

Continue mixing on medium-low speed until all the dry ingredients are fully incorporated into the batter.

Step 4: Incorporate Zucchini and Vanilla

Take your grated zucchini and squeeze out the excess moisture using a clean cloth or paper towel.

Add the zucchini to the batter along with the vanilla extract.

Mix until the zucchini is evenly distributed throughout the batter.

Step 5: Stir in Raisins and Nuts

By hand, gently stir in the raisins and nuts of your choice, ensuring they are evenly spread throughout the batter for even flavor in every slice.

Step 6: Bake the Zucchini Bread

Pour the prepared batter into your greased bundt pan, spreading it out evenly.

Place the pan in your preheated oven and bake at 350°F (175°C) for approximately 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Once done, allow the bread to cool slightly in the pan before removing it to cool completely on a wire rack.

Enjoy your delicious zucchini bread!