Description
Pecan Zucchini Bundt Cake combines moist shredded zucchini, warm cinnamon, and crunchy pecans in a soft, flavorful crumb. The batter is enhanced with vanilla and studded with sweet raisins for extra texture and depth. Baked in a Bundt pan for an elegant presentation, this cake keeps beautifully moist, making it ideal for gatherings, desserts, or snacking any time.
Ingredients
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 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
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan thoroughly.
- In a large mixing bowl, combine eggs, sugar, and oil. Mix on medium-low speed until smooth.
- Add flour, baking powder, baking soda, salt, and cinnamon. Mix until fully incorporated.
- Squeeze excess moisture from shredded zucchini.
- Add zucchini and vanilla essence to the batter. Mix thoroughly.
- Gently fold in chopped pecans and raisins by hand with a spatula.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
You can substitute walnuts for pecans, or use golden raisins or dried cranberries for a twist. Whole wheat flour can replace up to half the all-purpose flour for extra fiber. Store the cooled cake tightly wrapped at room temperature for 3 days, or freeze slices for up to 2 months. If the cake sticks to the pan, ensure you have greased and floured thoroughly—let it cool slightly to release more easily. If the cake seems dense, excess moisture from zucchini may be the cause; always squeeze out well before mixing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/14 cake)
- Calories: 315
- Sugar: 25g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg