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

Jump to Recipe

Moist, nutty, gently spiced, and flecked with garden-fresh zucchini, this Pecan Zucchini Bundt Cake is a sweet celebration of simple ingredients coming together to create something special. Whether you’re baking to use up a bumper crop of zucchini or just craving a uniquely delicious dessert, each slice dazzles with the crunch of toasted pecans and bursts of raisins, all intertwined within a soft, aromatic crumb. From potlucks to afternoon coffee breaks, this cake is one you’ll find yourself making (and sharing) again and again.

Pecan Zucchini Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for this Pecan Zucchini Bundt Cake couldn’t be easier, and each element adds its own magic—whether for texture, sweetness, or that comforting warmth and complexity. Here’s exactly what you’ll need and why it matters:

Eggs: Essential for holding the cake together and creating a tender, springy crumb.
Granulated sugar: Provides sweetness and helps with moisture and browning as the cake bakes.
Vegetable oil: Keeps the cake moist and luscious from the very first bite to the last.
All-purpose flour: The sturdy base that supports all the mix-ins while allowing a soft texture.
Baking powder: Works with baking soda to lift the batter and ensure a light, airy structure.
Baking soda: Reacts with the acidic zucchini for extra rise, resulting in a beautifully fluffy crumb.
Salt: Balances out the sweetness and deepens the cake’s flavors.
Ground cinnamon: Brings warmth and a subtle spice that perks up every other ingredient.
Shredded zucchini: The secret weapon for unbeatable moisture and a lovely, speckled appearance (don’t worry, you won’t taste veggies—just tender cake!).
Vanilla essence: Adds aromatic depth and rounds out the sweetness for a well-balanced flavor.
Chopped pecans: Lend a rich, buttery crunch with every bite and make this cake utterly irresistible.
Raisins: Offer bursts of juicy sweetness and a chewy, playful texture throughout.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prepare the Oven and Bundt Pan

Start with the basics—preheat your oven to a cozy 350°F (175°C). As it warms up, grease and flour your bundt pan to guarantee the cake slips out perfectly after baking. If you’re short on time, a non-stick baking spray does the trick beautifully. Take a moment to coat every nook and cranny, so all those pretty details of your bundt pan show off.

Step 2: Mix Wet Ingredients

In a large mixing bowl, crack in your eggs and add the sugar and oil. Use a mixer on medium-low speed to blend it all together until you have a pale, unified mixture. This is where the cake’s moisture and structure begin to develop, so don’t skimp on combining these until the mixture is completely smooth.

Step 3: Add Dry Ingredients

It’s time for the flour, baking powder, baking soda, salt, and cinnamon to join the party. Add these dry ingredients straight into your wet mix, then continue blending with your mixer. Ensure everything is just incorporated—over-mixing can toughen your cake, and we’re aiming for tender perfection!

Step 4: Incorporate Zucchini and Vanilla

Give your shredded zucchini a gentle squeeze to remove excess moisture before adding it in (this step keeps the cake from being too wet). Stir in the zucchini and vanilla essence, mixing thoroughly so every slice will have that signature moist crumb and irresistible aroma. Make sure there are no zucchini clumps—think even distribution for maximum flavor.

Step 5: Fold in Raisins and Nuts

Now for the fun mix-ins: gently fold in your raisins and chopped pecans by hand using a spatula or wooden spoon. This keeps the batter light and ensures the nuts and fruit are evenly scattered throughout, gifting every piece a little surprise.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan and level the top. Pop it in your preheated oven and let the magic happen for about 45 minutes. Your kitchen will smell heavenly! To test for doneness, insert a toothpick into the center; when it comes out clean, your Pecan Zucchini Bundt Cake is ready. Let it cool before you attempt to turn it out—patience pays off for that picture-perfect cake reveal.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

Dress up your Pecan Zucchini Bundt Cake with a simple dusting of powdered sugar for elegance, or go bold with a drizzle of vanilla or cream cheese glaze. A scattering of extra toasted pecans on top makes it look as wonderful as it tastes. Edible flowers or a hint of zest can add a splash of color if you’re feeling fancy.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an effortlessly decadent dessert. If you’re serving it at brunch or alongside afternoon tea, slices go beautifully with fresh berries, a pot of coffee, or a chilled glass of milk for the ultimate comfort combo.

Creative Ways to Present

For special occasions, try slicing the Pecan Zucchini Bundt Cake into thick wedges and plating each piece with a little caramel sauce or a swirl of fruit coulis. Mini bundt pans are fun for individual servings, while a rustic, thick-cut slice served on a wooden board works wonderfully for casual gatherings. Cut it into bite-sized cubes for a sweet addition to a dessert platter.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pecan Zucchini Bundt Cake fresh by wrapping it tightly in plastic wrap or placing it in an airtight container. It will happily stay moist and delicious for up to five days at room temperature. If your kitchen runs warm, store it in the fridge to extend its freshness just a bit longer.

Freezing

This cake is a fantastic make-ahead treat! Simply slice and wrap individual pieces, or tightly wrap the whole cake before placing it in a heavy-duty freezer bag. It freezes beautifully for up to three months—just be sure to let it thaw at room temperature for the best flavor and texture once you’re ready to enjoy it.

Reheating

Enjoy your Pecan Zucchini Bundt Cake as is, or give cold slices a quick 10-second zap in the microwave to restore a touch of that fresh-baked warmth. If you prefer, you can warm larger pieces in a low oven (about 300°F) for 5-10 minutes. Serving warm brings out the cake’s aroma and makes those nuts slightly toasty again.

FAQs

Can I make this Pecan Zucchini Bundt Cake without nuts?

Absolutely! If you prefer a nut-free version, simply omit the pecans or substitute with extra raisins or even some chocolate chips for a delicious twist. The texture will still be soft and satisfying.

Do I need to peel the zucchini for this recipe?

No peeling required—just wash the zucchini well and grate it with the skin on. The peel is tender and adds lovely color and nutrition without being detectable in the finished cake.

Can I use a different type of oil?

Yes, any neutral-tasting oil like canola or sunflower works well. You can even try melted coconut oil for a subtle flavor variation, but avoid extra-virgin olive oil as it can overpower the cake’s delicate flavors.

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

Thoroughly greasing and flouring your bundt pan is key. Make sure you get into all the crevices, and allow the cake to cool in the pan for at least 15-20 minutes before turning it out. A non-stick spray with flour also does wonders!

Can I add a glaze or frosting?

Definitely! A simple vanilla glaze, tangy cream cheese frosting, or even a dusting of powdered sugar all work beautifully on Pecan Zucchini Bundt Cake. Feel free to get creative with citrus zest or spices in your glaze for an extra-special topping.

Final Thoughts

If you’re looking for a slice of pure comfort that’s brimming with texture, moisture, and just the right touch of spice, do yourself a favor and try this Pecan Zucchini Bundt Cake. Whether you bake it for loved ones or just for yourself, it’s certain to become a cherished recipe you’ll want to share again and again!

Pecan Zucchini Bundt Cake Recipe

★★★★★

4.8 from 5 reviews

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

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Description

Indulge in the perfect fusion of flavors with this delightful Pecan Zucchini Bundt Cake. Moist and flavorful, this cake combines the goodness of zucchini with the crunch of pecans, creating a treat that’s perfect for any occasion.

Instructions

Prepare the Oven and Bundt Pan
Preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a bundt pan to prevent sticking. You can also opt to use a non-stick baking spray as an alternative.
Mix Wet Ingredients
In a large mixing bowl, combine the eggs, sugar, and oil. Use a mixer set to medium-low speed to blend these ingredients until well combined and smooth.
Add Dry Ingredients
To the blended wet ingredients, add flour, baking powder, baking soda, salt, and cinnamon. Continue mixing with the mixer on medium-low speed until the dry ingredients are fully incorporated into the batter.
Incorporate Zucchini and Vanilla
Squeeze the moisture out of the grated zucchini to prevent the batter from becoming too wet. Add the grated zucchini and vanilla extract to the batter and mix thoroughly. Make sure the zucchini is evenly distributed throughout the batter.
Fold in Raisins and Nuts
Gently stir in the raisins and nuts by hand using a spatula or wooden spoon. This ensures they are evenly spread throughout the batter without over-mixing.
Bake the Cake
Pour the prepared batter into the greased and floured bundt pan. Place the pan in the preheated oven and bake at 350°F (175°C) for approximately 45 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Allow to cool before removing from the pan and serving.

Notes

You can add a cream cheese frosting or a dusting of powdered sugar for extra sweetness.
This cake freezes well, allowing you to enjoy it at a later date.

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