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
