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!
Ingredients
Scale
Wet Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup oil (vegetable)
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
Additional Ingredients:
- 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) 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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Bundt Cake Recipe
