Pecan Zucchini Bundt Cake Recipe
Moist, nutty, and warmly spiced, Pecan Zucchini Bundt Cake is a beloved classic that brings comfort to any table. This cake transforms humble zucchini into a tender slice of indulgence, with chopped pecans providing crunch and depth, and fragrant cinnamon weaving throughout. The bundt shape not only creates a gorgeous centerpiece but also promises a golden crust in every slice. Whether you’re celebrating a special occasion or just want a bake that feels like a hug, this recipe is your new go-to for unforgettable flavor and homey charm.
Ingredients You’ll Need
The beauty of Pecan Zucchini Bundt Cake comes from its simple ingredients working in harmony, each bringing their own character. From pantry staples to fresh zucchini, every component plays a vital role in crafting a cake that’s as inviting in flavor as it is in texture and aroma.
- 3 eggs: Provide structure and richness, ensuring a moist crumb and a soft texture.
- 2 cups granulated sugar: Sweetens the cake and helps achieve that coveted golden-brown crust.
- 3/4 cup oil (vegetable): Keeps the cake tender and helps blend the flavors without overpowering them.
- 2 cups all-purpose flour: The backbone of the cake, creating a sturdy yet fluffy base.
- 1/2 teaspoon baking powder: Offers a gentle lift to the batter for the perfect rise.
- 2 teaspoons baking soda: Works with the acidic zucchini to give a light, soft crumb.
- 1 teaspoon salt: Enhances all the sweet and spicy flavors, balancing the cake beautifully.
- 3 teaspoons ground cinnamon: Infuses warmth and a sweetly spicy aroma in every bite.
- 2 cups shredded zucchini: Adds moisture, subtle sweetness, and keeps the cake delightfully tender.
- 3 teaspoons vanilla essence: Deepens the flavor, adding warmth and complexity.
- 1 cup chopped pecans: Lend a satisfying crunch and classic nutty flavor.
- 1/2 cup raisins: Dotted throughout, they pop with sweetness and chewy texture.
How to Make Pecan Zucchini Bundt Cake
Step 1: Prepare the Oven and Bundt Pan
Start your Pecan Zucchini Bundt Cake journey by preheating the oven to 350°F (175°C). Grease and flour your bundt pan generously to guarantee every detail of the cake releases perfectly. If you have a non-stick baking spray on hand, that works like a charm too—just be thorough, especially along the crevices. This careful prep ensures a beautiful, intact cake with a delicious golden crust.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the eggs, sugar, and oil. Whip these together on medium-low speed until the blend is light and completely unified. This step is crucial for incorporating air and ensuring your cake has a gentle, melt-in-your-mouth texture rather than turning dense. Take a moment to appreciate how inviting the mixture smells already!
Step 3: Add Dry Ingredients
Without skipping a beat, add your flour, baking powder, baking soda, salt, and cinnamon directly to the wet mix. Continue mixing on medium-low speed, watching as the dry ingredients disappear into the batter. The kitchen will fill with the aroma of cinnamon, hinting at the cozy flavors to come. Mix just until blended—overmixing can make your cake tough.
Step 4: Incorporate Zucchini and Vanilla
Here’s where the magic happens! Squeeze out any excess water from your grated zucchini to prevent a soggy cake. Add the zucchini and vanilla essence to the bowl, mixing thoroughly by hand or with a mixer on low. Make sure those little green ribbons are spread evenly throughout; they’ll vanish into the cake while keeping it unbelievably moist.
Step 5: Fold in Raisins and Nuts
Swap your mixer for a spatula or wooden spoon. Gently fold in the chopped pecans and raisins by hand. This keeps them intact and ensures you get lovely pops of nutty crunch and sweet chew in every bite. Try not to over-mix—just enough so everything is evenly dispersed.
Step 6: Bake the Cake
Pour the rich, fragrant batter into your prepared bundt pan, smoothing the top with your spatula. Slide it into the preheated oven, and bake for about 45 minutes. The cake fills the kitchen with an irresistible scent, making it hard to wait! Test doneness by poking a toothpick into the center; if it comes out clean, your masterpiece is ready. Allow the cake to cool before turning it out of the pan—patience pays off with a flawless, beautiful bundt.
How to Serve Pecan Zucchini Bundt Cake
Garnishes
Dress up your Pecan Zucchini Bundt Cake for any occasion with a dusting of powdered sugar, a vanilla glaze, or a drizzle of honey. You can also scatter extra chopped pecans over the top for extra crunch and a lovely finish. For something extra special, top each slice with a dollop of softly whipped cream or even a scoop of vanilla ice cream for the ultimate treat.
Side Dishes
This cake pairs beautifully alongside a hot cup of coffee, chai latte, or a tall glass of cold milk. For a brunch spread, serve it with a fresh fruit salad or citrusy yogurt for a wonderful balance of flavors. If you’re serving it for dessert, try pairing with a scoop of sorbet or a splash of berry compote to add a refreshing contrast.
Creative Ways to Present
Slice your Pecan Zucchini Bundt Cake and display it on a beautiful cake stand for that wow factor. For individual servings, cut the cake into wedges and plate with a swirl of caramel or chocolate sauce. If you’re entertaining, cut smaller cubes and serve as finger-food bites, garnished with toothpicks and a hint of zest or edible flowers—the possibilities are as fun as they are delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Zucchini Bundt Cake keeps beautifully! Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors develop even more over time, making leftovers just as irresistible—if not more—than the first day.
Freezing
This bundt cake is freezer-friendly for those times when you want to plan ahead or simply savor the goodness over time. Wrap cooled, unsliced cake (or slices) in plastic wrap and then foil, then freeze for up to three months. Thaw at room temperature and enjoy all over again—texture and flavor hold up remarkably well.
Reheating
If you like your cake warm, gently reheat slices in the microwave for about 15 seconds or until just heated through. For a slightly crisp exterior, pop a slice in a toaster oven for a few minutes. Serve reheated with your favorite spread or topping, and rediscover that out-of-the-oven goodness.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts are a delicious substitute and bring their own unique flavor and texture. You can swap them in cup-for-cup for the pecans in this Pecan Zucchini Bundt Cake without changing any other measures.
How fine should I shred the zucchini?
The zucchini should be shredded on the coarse side of a box grater. You want strands that are visible in the batter but will soften completely during baking. Squeeze out excess liquid before mixing it in to avoid too much moisture.
Do I need to peel the zucchini?
There’s no need to peel zucchini for this cake—the skin is soft and adds pretty green flecks. Just wash well before shredding, and your Pecan Zucchini Bundt Cake will have extra color and nutrition.
Can I make this recipe gluten-free?
Yes! Substitute a cup-for-cup all-purpose gluten-free flour blend in place of regular flour. Make sure your baking powder and baking soda are gluten-free, and proceed with the recipe as usual.
What’s the best way to keep the cake moist?
The zucchini naturally adds moistness, but wrapping the cake tightly and storing at room temperature ensures it stays fresh. If making ahead, you can also brush the cake lightly with simple syrup before wrapping to lock in extra moisture.
Final Thoughts
If you’re looking for a treat that’s as comforting as it is crowd-pleasing, give this Pecan Zucchini Bundt Cake a spot in your baking rotation. It’s the kind of recipe that invites sharing and savoring, and you’ll love discovering just how easy and irresistible homemade goodness can be. Whip it up soon—you might just find your new favorite cake!
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Pecan Zucchini Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 bundt cake 1x
- Diet: Vegetarian
Description
Indulge in the delicious combination of pecans, zucchini, and warm spices with this irresistible Pecan Zucchini Bundt Cake. Moist, flavorful, and perfect for any occasion!
Ingredients
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). Grease and flour a bundt pan to prevent sticking or use a non-stick baking spray as an alternative.
- Mix Wet Ingredients
In a large bowl, blend eggs, sugar, and oil using a mixer on medium-low speed until smooth.
- Add Dry Ingredients
Combine flour, baking powder, baking soda, salt, and cinnamon with the wet ingredients, mixing until fully incorporated.
- Incorporate Zucchini and Vanilla
Add squeezed zucchini and vanilla extract to the batter, mixing thoroughly.
- Fold in Raisins and Nuts
Gently stir in raisins and nuts by hand to evenly distribute in the batter.
- Bake the Cake
Pour batter into the prepared bundt pan and bake at 350°F (175°C) for about 45 minutes. Check for doneness with a toothpick and cool before serving.
Notes
- You can substitute pecans with walnuts for a different flavor profile.
- For added moisture, you can also add a grated apple to the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Bundt Cake Recipe
