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.
Ingredients
Scale
For the Cake:
- 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
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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Bundt Cake Recipe
