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Pecan Zucchini Bundt Cake Recipe

Pecan Zucchini Bundt Cake Recipe
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★★★★★

5 from 24 reviews

This Pecan Zucchini Bundt Cake is a moist and flavorful dessert featuring shredded zucchini, crunchy pecans, and sweet raisins, all spiced with cinnamon. With a rich vegetable oil base and a perfect balance of sweetness and spice, this bundt cake is easy to prepare and perfect for any occasion, offering a delightful way to enjoy zucchini in a baked treat.

Ingredients

Scale

Wet Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 teaspoons vanilla essence

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon

Add-ins

  • 2 cups shredded zucchini (well-squeezed)
  • 1 cup chopped pecans
  • 1/2 cup raisins

Instructions

  1. Prepare the Oven and Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking or alternatively use a non-stick baking spray.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the eggs, sugar, and vegetable oil. Using a mixer on medium-low speed, blend them until the mixture is smooth and fully combined.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the wet mixture. Mix on medium-low speed until the dry ingredients are fully incorporated into the batter.
  4. Incorporate Zucchini and Vanilla: Squeeze excess moisture from the shredded zucchini to avoid a watery batter. Add the zucchini and vanilla essence to the batter, mixing thoroughly to ensure even distribution.
  5. Fold in Raisins and Nuts: Gently fold the chopped pecans and raisins into the batter by hand using a spatula or wooden spoon to evenly spread the add-ins without over-mixing.
  6. Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven at 350°F (175°C) for about 45 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is done. Let the cake cool before removing from the pan and serving.

Notes

  • Ensure to squeeze out excess moisture from shredded zucchini to avoid a soggy cake.
  • Use room temperature eggs for better batter consistency.
  • Check the cake at 40 minutes to avoid over-baking as oven variations exist.
  • Optionally, dust the cooled cake with powdered sugar or drizzle with cream cheese glaze for extra flavor.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: pecan zucchini bundt cake, zucchini cake recipe, bundt cake, moist cake, cinnamon cake, nut cake, homemade dessert

Find it online: https://servedbynora.com/pecan-zucchini-bundt-cake-recipe/