Name: Pecan Zucchini Bundt Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 eggs; 2 cups granulated sugar; 3/4 cup oil (vegetable); 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; 3 teaspoons vanilla essence; 1 cup chopped pecans; 1/2 cup raisins

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If you’re looking for a dessert that straddles the line between nostalgic comfort and fresh, nutty delight, the Pecan Zucchini Bundt Cake is about to become your new favorite treat. Juicy zucchini melts seamlessly into a warmly spiced crumb, while crunchy pecans and sweet raisins lend excitement to every bite. Each slice is beautifully rustic, extra moist, and perfect for those moments when you crave both tradition and a little twist. Whether you bake it for brunch, dessert, or a simple coffee catch-up, this Pecan Zucchini Bundt Cake promises a memorable bite every single time.

Pecan Zucchini Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this cake is delightfully simple, but don’t be fooled—each element plays a vital role in creating that unforgettable taste, perfect texture, and inviting golden color. Gather these pantry staples and prepare to wow your taste buds!

Eggs: These provide structure and moisture, ensuring the cake is tender but never dry.
Granulated sugar: Sweetens the cake and helps create that perfect tender crumb.
Vegetable oil: Keeps the cake extra moist and soft from the first to the last slice.
All-purpose flour: Gives the cake body while staying light and fluffy.
Baking powder: A hint of lightness, helping the cake rise just right.
Baking soda: Essential for reactiveness with the zucchini’s natural acidity; ensures the best crumb.
Salt: Balances the sweetness and amplifies all those lovely flavors.
Ground cinnamon: Delivers warm, cozy spice in every bite.
Shredded zucchini: Adds moisture, color, and a subtle earthiness without overwhelming the cake.
Vanilla essence: Brings that classic cake aroma and depth of flavor.
Chopped pecans: For irresistible crunch and a nutty richness that pairs perfectly with cinnamon and zucchini.
Raisins: Lend chewy sweetness and a pop of flavor as you enjoy each forkful.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prepare the Oven and Bundt Pan

Start by preheating your oven to 350°F (175°C), so it’s ready for baking once your batter comes together. Treat your bundt pan to a generous greasing and a light dusting of flour—this extra care ensures the Pecan Zucchini Bundt Cake comes out cleanly and beautifully, ready to impress. As a bonus, a good non-stick baking spray can be a game-changer for easy release.

Step 2: Mix Wet Ingredients

In a spacious mixing bowl, combine eggs, sugar, and vegetable oil. Beat them together at medium-low speed with your mixer until the blend is gorgeously smooth and thickened. This process ensures your cake will bake up moist, rich, and decadent—exactly what you want in every forkful of Pecan Zucchini Bundt Cake.

Step 3: Add Dry Ingredients

Now, bring in the flour, baking powder, baking soda, salt, and aromatic cinnamon. Add these into your wet mixture and continue mixing on medium-low. The batter comes together quickly and elegantly—watch as the color deepens and the texture transforms, promising an irresistibly spiced, hearty cake base.

Step 4: Incorporate Zucchini and Vanilla

This step is pure magic! Before you add the shredded zucchini, give it a gentle squeeze to drain off excess liquid (nobody likes a soggy cake). Stir the zucchini and vanilla into your batter, making sure they’re perfectly mingled. This duo not only perfumes the cake but guarantees each bite of Pecan Zucchini Bundt Cake is moist and full of flavor.

Step 5: Fold in Raisins and Nuts

Here’s where the wonderful texture comes in. Gently fold in those chopped pecans and raisins with a spatula, using a light hand so the cake stays fluffy. The goal is even distribution, so every piece is studded with nutty crunch and juicy bites of fruit—just what makes this Pecan Zucchini Bundt Cake so crave-worthy.

Step 6: Bake the Cake

Spoon your batter into the prepared bundt pan, smoothing the top. Slide it into your preheated oven and let the magic happen for about 45 minutes. You’ll know it’s ready when a toothpick inserted into the thickest part comes out clean. Cool the cake thoroughly before attempting to release it, ensuring every beautiful curve remains intact and ready for your table.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

For a simple yet elegant finish, dust your Pecan Zucchini Bundt Cake with a little powdered sugar or drizzle it with a silky cream cheese glaze. A scattering of extra chopped pecans or even a handful of edible flowers can elevate the entire presentation—making it as stunning as it is delicious!

Side Dishes

This cake shines next to a mug of hot coffee or a tall glass of cold milk. Want to turn it into a dessert spectacle? Pair each wedge with a scoop of vanilla ice cream or a dollop of pillowy whipped cream; the cool, creamy contrasts play beautifully against the cake’s dense, moist crumb.

Creative Ways to Present

Slicing the Pecan Zucchini Bundt Cake into thick rounds and plating with fresh berries adds a burst of color and freshness. Try serving it as individual petite cakes or cut into cubes for a gorgeous dessert platter at brunch. Leftovers also make divine French toast for a truly decadent breakfast treat.

Make Ahead and Storage

Storing Leftovers

To keep your Pecan Zucchini Bundt Cake at its peak, store leftovers in an airtight container at room temperature for up to 3 days. The cake’s moisture locks in its flavor for days, so you can enjoy it again and again without sacrificing taste or texture.

Freezing

This cake freezes like a dream! Wrap cooled slices or the whole cake tightly in plastic wrap and then foil, and pop it in the freezer for up to three months. Thaw overnight in the refrigerator—you’ll be amazed at how fresh and moist it remains.

Reheating

If you love a warm slice, just microwave an individual piece for 10-15 seconds or gently warm slices in a low oven. This revives the lovely aroma and brings the Pecan Zucchini Bundt Cake back to its fresh-from-the-oven glory.

FAQs

Can I substitute walnuts for pecans?

Absolutely! Walnuts work well in this Pecan Zucchini Bundt Cake, adding their own flavor and crunch. You can even try a mix of both for extra texture and taste.

Do I need to peel the zucchini first?

There’s no need to peel the zucchini; the skin adds beautiful flecks of color and a tiny bit of extra texture. Just wash and grate—it’s that easy!

Can I make this cake without raisins?

If you’re not a raisin fan, feel free to leave them out or swap them for dried cranberries, chopped dates, or even mini chocolate chips for a twist that’s all your own.

What’s the best way to shred zucchini?

A regular box grater is perfect for shredding zucchini. Use the coarse side for slightly larger pieces, which melt into the cake beautifully without becoming mushy.

How do I prevent the cake from sticking to the pan?

Thoroughly greasing and flouring your bundt pan is the key to a flawless, nonstick release. A swipe of non-stick baking spray can offer extra insurance, especially around all those intricate bundt curves!

Final Thoughts

Bake this Pecan Zucchini Bundt Cake just once, and you’ll understand why it has a special place in my heart (and kitchen). Moist, flavorful, and impossibly easy, it’s bound to earn rave reviews from anyone lucky enough to try it. Go ahead and give it a whirl—your next slice might just become your new tradition!

Pecan Zucchini Bundt Cake Recipe

★★★★★

5.1 from 16 reviews

Author: Olivia
Total Time: 1 hour 5 minutes
Yield: 1 bundt cake 1x
Diet: Vegetarian

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Description

Indulge in a delightful Pecan Zucchini Bundt Cake, a moist and flavorful treat that perfectly blends the nuttiness of pecans with the freshness of zucchini. This easy-to-make cake is a wonderful way to enjoy seasonal produce in a sweet and satisfying dessert.

Instructions

Prepare the Oven and Bundt Pan – Preheat the oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking. You can also use a non-stick baking spray as an alternative.
Mix Wet Ingredients – In a large bowl, combine eggs, sugar, and oil. Use a mixer on medium-low speed to blend until smooth.
Add Dry Ingredients – To the wet mixture, add flour, baking powder, baking soda, salt, and cinnamon. Mix until fully incorporated.
Incorporate Zucchini and Vanilla – Squeeze moisture from zucchini, add to the batter with vanilla, and mix well.
Fold in Raisins and Nuts – Gently stir in raisins and pecans by hand.
Bake the Cake – Pour batter into the pan and bake at 350°F (175°C) for about 45 minutes. Check for doneness with a toothpick. Cool before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Desserts
Method: Baking
Cuisine: American