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

This Pecan Zucchini Bundt Cake is pure, homey comfort in every slice! Moist, warmly spiced, and dotted with crunchy pecans and plump raisins, it’s the kind of cake that effortlessly straddles the line between nostalgic and crowd-pleasing. Even if you’re not typically a “zucchini in dessert” fan, one bite of this golden bundt will win you over—there’s no trace of vegetable here, just a perfectly tender crumb packed with cozy flavor. Whether you’re baking for a special brunch or an everyday treat, the Pecan Zucchini Bundt Cake brings warmth and delight to any table.

Pecan Zucchini Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s chat about what you’ll be gathering! Each ingredient in this Pecan Zucchini Bundt Cake serves a delicious purpose, from creating structure and sweetness to bringing those magical pops of flavor and texture. You probably have most of these pantry staples on hand, making this a breeze to whip up any time the craving strikes.

Eggs: Vital for binding the cake and providing richness; be sure to use them at room temperature for the fluffiest texture.
Granulated sugar: Sweetens the cake and helps create a tender crumb.
Vegetable oil: Gives the cake its amazing moisture; you can substitute with another neutral oil if you wish.
All-purpose flour: Forms the backbone of the batter, ensuring the cake holds together beautifully.
Baking powder: Offers a gentle lift to keep the cake from feeling dense.
Baking soda: Reacts with the acidity in the zucchini for added rise and a tender texture.
Salt: Just a pinch brings all the flavors into perfect harmony.
Ground cinnamon: Adds warmth and that cozy, inviting aroma you want in every bite.
Shredded zucchini: The secret ingredient for supreme moistness—remember to squeeze out extra liquid!
Vanilla essence: Rounds out the flavors with a subtle sweetness and aroma.
Chopped pecans: Brings crunch and a buttery, nutty dimension to the cake.
Raisins: A chewy, sweet surprise in every slice; feel free to plump them up by soaking in warm water beforehand for extra juiciness.

How to Make Pecan Zucchini Bundt Cake

Step 1: Preheat and Prep Your Pan

Begin by preheating your oven to 350°F (175°C)—this ensures the cake bakes evenly from the get-go. Take a few extra seconds to generously grease and flour your bundt pan; nothing is worse than a beautiful cake sticking! If you prefer, a good spritz of non-stick baking spray will save you time and trouble. Prepping the pan well is the secret to a perfect release later.

Step 2: Mix Up the Wet Ingredients

Grab a large mixing bowl and crack in the eggs, pour in that granulated sugar, and add the oil. Use a mixer on medium-low speed to blend everything together until the mixture is light and smooth. This step is the foundation of that moist, tender crumb you crave in a Pecan Zucchini Bundt Cake.

Step 3: Add and Blend the Dry Ingredients

Now, add the flour, baking powder, baking soda, salt, and ground cinnamon right into your wet mixture. Continue mixing on medium-low speed until everything comes together into a luscious, spiced batter. Don’t over-mix—just blend until all the flour is incorporated. You’ll start to smell those cinnamon notes already!

Step 4: Incorporate Zucchini and Vanilla

Before adding, be sure to squeeze as much moisture as you can out of your grated zucchini—no soggy cake here! Add both the zucchini and the vanilla essence to your batter and mix until evenly distributed. You’re well on your way to a moist masterpiece that keeps everyone guessing how it’s so luscious.

Step 5: Fold in Raisins and Pecans

Switch to a spatula or wooden spoon and gently fold in the raisins and chopped pecans. This keeps them from sinking to the bottom and guarantees you’ll get bites full of crunch and chewy sweetness in every slice of Pecan Zucchini Bundt Cake.

Step 6: Bake to Perfection

Pour the batter into your prepared bundt pan, smoothing the top with your spatula. Pop it into your preheated oven and bake for roughly 45 minutes. Start checking around the 40-minute mark by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached. Let it cool completely before inverting—the patience will pay off when you unveil that golden beauty!

How to Serve Pecan Zucchini Bundt Cake

Garnishes

Dress up your Pecan Zucchini Bundt Cake with a light dusting of powdered sugar or a classic vanilla glaze drizzled over the top. For special occasions, add a scattering of extra chopped pecans or even a handful of edible flowers for that wow factor. The right garnish enhances both the look and the flavor, making each slice even more irresistible.

Side Dishes

This cake is lovely with plenty of accompaniments! Serve warm slices with a dollop of softly whipped cream, a scoop of vanilla or caramel ice cream, or a spoonful of thick Greek yogurt. Fresh berries or a fruit compote add a touch of tartness that pairs beautifully with the cake’s sweetness and spiciness. It also stands proud on its own as the centerpiece with a cup of coffee or chai tea.

Creative Ways to Present

Turn your Pecan Zucchini Bundt Cake into the star of a dessert buffet by pre-slicing and arranging pieces on a pretty platter. For brunch gatherings, serve bite-sized pieces alongside yogurt parfaits and fruit for a gorgeous sunrise spread. You can even transform leftovers into decadent trifles layered with whipped cream and berries, or toast slices gently and slather with a little honey butter for an extra special treat.

Make Ahead and Storage

Storing Leftovers

To keep your Pecan Zucchini Bundt Cake moist and fresh, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen runs warm or especially humid, refrigerate to prevent spoilage, though it may slightly firm up the crumb (just let it come back to room temp before serving).

Freezing

This cake freezes beautifully and is ideal for making ahead. Once completely cooled, either wrap the whole cake or individual slices snugly in plastic wrap and then foil, or place in a freezer-safe container. You can stash it in the freezer for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature when you’re ready to indulge again.

Reheating

If you prefer your Pecan Zucchini Bundt Cake slightly warm, just pop a slice in the microwave for 10-15 seconds or warm gently in a 300°F oven for a few minutes. A light reheat brings out the spices and soft texture, making it feel freshly baked even days later. Don’t forget to add your favorite toppings after reheating!

FAQs

Can I make Pecan Zucchini Bundt Cake without nuts?

Absolutely! Simply leave out the pecans, or swap in walnuts if you prefer. You’ll still get a wonderfully moist and flavorful cake—feel free to add a few extra raisins or dried cranberries for texture instead.

What’s the best way to shred the zucchini?

Use the medium holes of a box grater or a food processor fitted with a shredding blade. There’s no need to peel the zucchini first; just trim the ends and grate, then squeeze out the excess liquid with paper towels or a clean kitchen cloth before adding to the batter.

Can I use whole wheat flour instead of all-purpose?

You can substitute up to half the all-purpose flour with whole wheat flour for a heartier result. The cake may be a bit denser, but it’ll still taste amazing. Consider adding an extra tablespoon or two of oil to keep maximum moisture.

How do I know when my bundt cake is done?

The simplest test is to insert a toothpick or thin skewer into the thickest part of the cake. If it comes out clean or with just a few moist crumbs (no wet batter), your cake is ready to cool and unmold.

Can I make this recipe into muffins or a loaf instead?

Yes, this versatile batter works well as muffins or in loaf pans! Just adjust the baking time accordingly—start checking muffins at 20-25 minutes, and loaves around 45-55 minutes, using the toothpick test to gauge doneness.

Final Thoughts

If you’ve never tried baking a Pecan Zucchini Bundt Cake, now is the perfect time to whip one up and share the joy. Play around with toppings, enjoy it warm or cold, and don’t be surprised if everyone gathers eagerly around the kitchen for a slice. Happy baking—your new favorite cake awaits!

Pecan Zucchini Bundt Cake Recipe

★★★★★

5.1 from 22 reviews

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

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Description

This Pecan Zucchini Bundt Cake is a delightful and moist cake that combines the goodness of zucchini with the rich flavor of pecans. Perfect for any occasion, this cake is easy to make and sure to impress your family and friends.

Instructions

Prepare the Oven and Bundt Pan – Preheat the oven to 350°F (175°C). Grease and flour a bundt pan. Alternatively, use a non-stick baking spray.
Mix Wet Ingredients – In a bowl, mix eggs, sugar, and oil until smooth.
Add Dry Ingredients – Combine flour, baking powder, baking soda, salt, and cinnamon with the wet mixture.
Incorporate Zucchini and Vanilla – Add zucchini and vanilla extract to the batter.
Fold in Raisins and Nuts – Gently mix in raisins and pecans.
Bake the Cake – Pour batter into the pan and bake at 350°F (175°C) for about 45 minutes. Check with a toothpick for doneness.

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