Get ready to fall in love with every slice! This Cinnamon Glazed Zucchini Bundt Bread is the ultimate treat for anyone who loves the comfort of warm spices, a moist crumb, and the sweet magic of a shiny glaze. Zucchini brings irresistible moisture and subtle flavor, while a generous swirl of cinnamon and nutmeg gives each bite a cozy, aromatic finish. Finished with a glossy cinnamon glaze, this Bundt bread is proof that humble ingredients can turn out a showstopper, perfect for breakfast, dessert, or your next brunch celebration.

Cinnamon Glazed Zucchini Bundt Bread Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this recipe is how every ingredient has an important role to play—no fillers, just pure flavor and texture. With some basic pantry staples, fresh zucchini, and a bit of magic from cinnamon and nutmeg, you’ll have everything you need to whip up Cinnamon Glazed Zucchini Bundt Bread in no time.

Grated zucchini: Squeeze out just a little moisture for that signature tender crumb without making the bread soggy.
All-purpose flour: The classic structure builder—keeps the bread soft yet sturdy enough to hold its beautiful Bundt shape.
Baking soda: Helps the bread rise and become light and airy with every bite.
Baking powder: Offers extra lift for a soft, cake-like texture.
Salt: A must for enhancing and balancing all the sweet, warm flavors.
Cinnamon: Packs a big punch of sweet spice—this is the heart and soul of the recipe.
Nutmeg: Adds that subtle warmth and complexity for an extra cozy flavor.
Granulated sugar: Provides sweetness and helps with moisture retention.
Brown sugar: Gives a touch of caramel flavor and added moisture—don’t skip it if you can help it!
Vegetable oil: Keeps the bread unbelievably moist and tender even after a day or two.
Large eggs: Bind everything together for a rich, smooth batter.
Vanilla extract: Rounds out the spice with a fragrant, mellow background note.
Powdered sugar (for glaze): Whisks up creamy-smooth and sets up with a beautiful sheen.
Milk (for glaze): Just enough to make the glaze dreamy and drizzle-able.
Cinnamon (for glaze): If you’re going for the glaze (and you really should), this brings a final note of warmth to the top.

How to Make Cinnamon Glazed Zucchini Bundt Bread

Step 1: Prepare Your Pan and Preheat the Oven

Before you even get started, make sure to preheat your oven to 350°F (175°C) and grease your Bundt pan generously. Taking the time to coat every curve and corner with oil or nonstick spray will make all the difference when it comes to a beautiful, easy release—and nothing’s more satisfying than the big reveal!

Step 2: Whisk Together the Dry Ingredients

In a large bowl, combine your all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk to evenly distribute those glorious spices—no pockets of cinnamon or flour left behind! Mixing these first ensures your bread bakes up fluffy, evenly spiced, and absolutely irresistible.

Step 3: Mix the Wet Ingredients

In a separate bowl, stir together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. You’re looking for a smooth, cohesive mixture—this is your flavor-packed foundation for the Cinnamon Glazed Zucchini Bundt Bread.

Step 4: Add the Zucchini

It’s time for the star ingredient! Gently fold in your grated zucchini (after lightly squeezing out excess moisture) into the wet mixture. This brings unbeatable moisture, subtle flavor, and those lovely pale green flecks throughout the bread.

Step 5: Combine Wet and Dry Ingredients

Add your dry mixture into the wet ingredients. Use a spatula or wooden spoon to stir everything together until just combined—no over-mixing! A few streaks of flour are better than tough bread, and you’ll love how tender the final result is.

Step 6: Pour and Smooth the Batter

Scrape your batter into the prepared Bundt pan, gently smoothing the top with a spatula so it bakes up evenly. The scent of those spices will already be putting a smile on your face!

Step 7: Bake to Perfection

Pop the Bundt pan into the oven and bake for 55 to 60 minutes. The bread is done when a toothpick inserted comes out clean or with a few moist crumbs. If you notice the top coloring too quickly, feel free to tent it with foil around the 45-minute mark.

Step 8: Cool and Glaze

Let your Cinnamon Glazed Zucchini Bundt Bread cool in the pan for 15 minutes—resist the urge to rush! Then, invert it onto a wire rack and let it cool completely. If you’re glazing, whisk together powdered sugar, milk, and cinnamon. Drizzle the glaze over the cooled bread, letting it drip down those glorious Bundt ridges.

How to Serve Cinnamon Glazed Zucchini Bundt Bread

Garnishes

For an extra touch of flair, sprinkle the glazed bread with a pinch of ground cinnamon, a dusting of powdered sugar, or a scattering of toasted chopped nuts. These add a beautiful finishing touch and hint at the warm spices waiting inside.

Side Dishes

This Bundt bread pairs perfectly with a steaming mug of coffee or chai. For a brunch spread, offer it alongside a fresh fruit salad, creamy Greek yogurt, or crispy bacon. The bread’s sweet spiced notes are right at home with both breakfast and dessert sides.

Creative Ways to Present

If you want to go beyond simple slices, try cubing the bread and serving it as the base for a festive trifle, topping each piece with whipped cream and berries. Or, serve thick slices toasted and spread with a little butter for a decadent morning treat. The Cinnamon Glazed Zucchini Bundt Bread always impresses on a cake stand as the centerpiece of your table.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your bread tightly in plastic wrap or place in an airtight container. It stays incredibly moist and fresh at room temperature for up to three days—perfect for snacking, gifting, or enjoying another slice with tomorrow’s coffee!

Freezing

The Cinnamon Glazed Zucchini Bundt Bread freezes beautifully, either whole or sliced. Wrap it in a double layer of plastic wrap and foil before stashing in the freezer for up to three months. For best results, freeze it unglazed and add a fresh drizzle when you’re ready to serve.

Reheating

To enjoy a warm slice, pop it in the microwave for 10-15 seconds or warm it in a 300°F oven for about 10 minutes. The glaze melts just slightly and the spices become even more aromatic, making leftovers taste as wonderful as day one.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute whole wheat flour for up to half the all-purpose flour. The texture will be a bit heartier, but the bread will remain deliciously moist and flavorful.

Should I peel the zucchini?

No need! The zucchini skin adds color, a bit of nutrition, and melts right into the bread after baking. Just wash your zucchini well before grating.

What if I don’t have a Bundt pan?

No worries! You can bake this in two standard loaf pans. Check for doneness around 45 minutes and keep an eye out for that golden top.

Can I make the Cinnamon Glazed Zucchini Bundt Bread dairy-free?

Absolutely—just use a non-dairy milk (like almond or oat) for the glaze, and the bread itself is already dairy-free thanks to vegetable oil.

How can I tell when the bread is done?

The best test is the classic toothpick method: insert it into the thickest part of the bread, and if it comes out with a few moist crumbs or clean, you’re good to go! The top should spring back lightly when pressed.

Final Thoughts

If you’re after pure comfort and a showstopper bake that’s secretly packed with veggies, you can’t go wrong with Cinnamon Glazed Zucchini Bundt Bread. Whip it up for your next brunch, celebration, or cozy weekend—your kitchen will smell incredible, and every bite will charm you. Give it a try, and don’t be surprised if it becomes a new family tradition!

Cinnamon Glazed Zucchini Bundt Bread Recipe