Description

Pecan Bundt Pan Zucchini Bread delivers a supremely moist, flavorful loaf packed with fresh shredded zucchini, crunchy pecans, and plump raisins. Warm notes of cinnamon and vanilla complement the tender crumb, while the bundt pan creates an impressive, golden-brown crust. This recipe makes a crowd-pleasing treat suitable for breakfast, snack, or dessert.

Ingredients

Scale

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 bowl, combine eggs, sugar, and oil.
Mix with a mixer on medium-low speed until smooth.
Add flour, baking powder, baking soda, salt, and cinnamon.
Continue mixing until the dry ingredients are incorporated.
Squeeze moisture out of shredded zucchini.
Add zucchini and vanilla to the batter, mix thoroughly.
Gently stir in raisins and pecans by hand.
Pour batter into prepared bundt pan.
Bake for approximately 45 minutes.
Test with a toothpick; it should come out clean.
Cool before removing from pan.

Notes

To substitute: use walnuts instead of pecans, or dried cranberries for raisins. For a healthier version, swap half the all-purpose flour for whole wheat, or reduce sugar by 1/4 cup. The bread keeps well: wrap tightly and store at room temperature for 2-3 days, or refrigerate for up to a week. Freeze slices individually for up to 3 months. If your bread sinks, ensure zucchini isn’t too wet and measure baking soda accurately. Over-mixing can lead to a dense texture.

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

Nutrition

Serving Size: 1 slice (1/16 of bread)
Calories: 290
Sugar: 21g
Sodium: 270mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg