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.
Ingredients
Scale
For the Cake:
- 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
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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Dessert Recipe
