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

If you’re searching for a dessert that captures the warmth of home baking and the joy of sharing something special, this Pecan Zucchini Bundt Cake is just what you need. Marrying the gentle, earthy sweetness of zucchini with the satisfying crunch of pecans, this cake is decadently moist and infused with cinnamon-laced comfort in every bite. Top it all off with a gorgeous golden crust and you’ve got yourself a crowd-pleaser that’s just as perfect for everyday tea as it is for celebrations. Simple to make and sure to impress, the Pecan Zucchini Bundt Cake is destined to become one of your family’s most requested treats.

Pecan Zucchini Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this cake are beautifully straightforward—each one brings its own magic! From fresh zucchini that adds impossible-to-beat moistness, to cinnamon’s warm hug, and pecans’ irresistible crunch, every item on this list is essential. Let’s dive into what you’ll need for a flawless Pecan Zucchini Bundt Cake.

Eggs: Give structure and richness to the cake, ensuring every slice holds together perfectly.
Granulated sugar: Provides the sweet base and helps with the golden exterior of the finished cake.
Vegetable oil: Delivers melt-in-your-mouth moisture without any heaviness.
All-purpose flour: The backbone of your batter, offering a sturdy—yet tender—crumb.
Baking powder: Kicks off the rise, ensuring your cake turns out light and fluffy.
Baking soda: Works in tandem with the acidic zucchini for that perfect lift.
Salt: Balances sweetness and brings depth to the overall flavor.
Ground cinnamon: Infuses the cake with inviting warmth and spice, making every bite comforting.
Shredded zucchini: Adds moisture, color, and a subtle earthy note—squeeze well for best texture!
Vanilla essence: Enhances all the flavors, giving that nostalgic bakery aroma.
Chopped pecans: Bring crunch and nutty flavor, making each mouthful interesting.
Raisins: Little pops of sweetness that create delightful texture contrasts.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prepare the Oven and Bundt Pan

Start by firing up your oven to 350°F (175°C) so it reaches the perfect temperature while you prep. Meanwhile, thoroughly grease and flour your bundt pan—this little bit of prep ensures your Pecan Zucchini Bundt Cake pops out flawlessly. If you’re a fan of shortcuts, a good quality non-stick baking spray also does the trick.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the eggs, granulated sugar, and vegetable oil. With your mixer on medium-low speed, blend until everything looks smooth and creamy. This is where the cake first gets its rich, tender base, so give it a minute or two to really come together.

Step 3: Add Dry Ingredients

No need for multiple bowls! Pour the flour, baking powder, baking soda, salt, and cinnamon directly in. Keep mixing on medium-low just until there are no streaks of flour left. The cinnamon will start to release that dreamy aroma—always a good sign.

Step 4: Incorporate Zucchini and Vanilla

The shredded zucchini is the star here, making your Pecan Zucchini Bundt Cake tender and moist. Be sure to squeeze out excess water from the zucchini with a clean towel, then add it along with the vanilla essence. Mix until the zucchini is distributed evenly, turning the batter into a speckled masterpiece.

Step 5: Fold in Raisins and Nuts

Switch to a spatula or wooden spoon, and fold in the chopped pecans and raisins by hand. This gentle touch keeps the batter light and ensures every slice is studded with sweet and crunchy surprises.

Step 6: Bake the Cake

Now for the magic! Pour the batter into your pan, smoothing the top. Set it in the preheated oven and bake for about 45 minutes. Test doneness with a toothpick; when it comes out clean, your kitchen will be filled with irresistible bakery aroma. Let it cool before gently releasing your gorgeous Pecan Zucchini Bundt Cake from the pan.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

This beautiful cake doesn’t need much, but it positively shines with a few simple garnishes. Dust it with powdered sugar for a delicate snowy look, or drizzle a light vanilla glaze over the top for a touch of sweetness and style. You can even sprinkle extra chopped pecans or a scattering of golden raisins on the surface for extra flair.

Side Dishes

Pecan Zucchini Bundt Cake pairs well with a chilled glass of milk, a creamy cup of coffee, or fragrant chai tea. If you’re feeling a bit indulgent, a scoop of vanilla or cinnamon ice cream alongside the warm cake is heavenly. To turn things into a brunch affair, serve with fresh fruit or a tart lemon curd to balance the cake’s sweetness.

Creative Ways to Present

Want to wow at your next get-together? Slice the cake and arrange the pieces in a ring on a pretty platter, drizzle each with glaze, and top with a few edible flowers or fresh fruit. Alternatively, serve individual slices with a dollop of whipped cream and a sprinkle of toasted pecans for maximum elegance.

Make Ahead and Storage

Storing Leftovers

Once your Pecan Zucchini Bundt Cake is completely cool, wrap it tightly in plastic wrap or store slices in an airtight container. It stays fresh and delightful on the counter for up to three days, or in the fridge for about a week.

Freezing

Planning ahead? This cake freezes beautifully! Wrap the whole cake or individual slices tightly in plastic wrap and then foil. Stash in your freezer for up to three months, and you’ll always have a slice of homemade comfort ready when you need it.

Reheating

For that just-baked taste, thaw slices at room temperature, then microwave for 10-15 seconds. If you have a few minutes, a quick warm-up in the oven at 300°F makes the pecans even more fragrant and returns some of that fresh-from-the-oven magic.

FAQs

Can I substitute walnuts for pecans in this cake?

Absolutely! Walnuts can be used in place of pecans for a slightly different flavor and texture. The result is still delicious and provides a wonderful crunch throughout every bite of your Pecan Zucchini Bundt Cake.

Will the cake taste like zucchini?

Not at all! Zucchini blends seamlessly into the batter, adding moisture but not an overt vegetable flavor. In fact, most folks can’t detect the zucchini at all—they just notice how perfectly moist your cake is.

Do I need to peel the zucchini before shredding?

No need to peel! The skin is thin and tender, plus it adds pretty green flecks for a bit of natural color interest in the Pecan Zucchini Bundt Cake. Just wash and trim before shredding.

What’s the best way to prevent the cake from sticking to the pan?

Greasing and flouring the bundt pan thoroughly is key. Be extra generous in the pan’s nooks and crannies for easy release. Using a quality non-stick baking spray with flour is another reliable option.

Can I make this cake gluten-free?

You can experiment with a cup-for-cup gluten-free flour blend for great results. The texture might be slightly different but with the moistness from the zucchini and pecans, this Pecan Zucchini Bundt Cake still stands up beautifully.

Final Thoughts

If you’ve never baked a Pecan Zucchini Bundt Cake before, now is the perfect time to try! It’s a recipe that’s as comforting as it is impressive, and every bite delivers nostalgia with a little twist. Gather your ingredients, preheat your oven, and share this delicious homemade treat with someone you love.

Pecan Zucchini Bundt Cake Recipe

★★★★★

4.8 from 26 reviews

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

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Description

Indulge in a delightful Pecan Zucchini Bundt Cake that combines the moistness of zucchini with the nutty crunch of pecans. Perfect for any occasion, this cake is a crowd-pleaser!

Instructions

Prepare the Oven and Bundt Pan: Preheat the oven to 350°F (175°C) and grease/flour a bundt pan.
Mix Wet Ingredients: Combine eggs, sugar, and oil; mix until smooth.
Add Dry Ingredients: Incorporate flour, baking powder, baking soda, salt, and cinnamon.
Incorporate Zucchini and Vanilla: Add zucchini and vanilla, mix well.
Fold in Raisins and Nuts: Gently stir in raisins and nuts.
Bake the Cake: Pour batter into pan, bake at 350°F (175°C) for 45 minutes; check for doneness.

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