What ingredients do I need for Pecan Zucchini Bundt Cake?

To prepare a delicious Pecan Zucchini Bundt Cake, gather the essential ingredients like fresh zucchini, chopped pecans, flour, sugar, eggs, and cinnamon. Additionally, you’ll need baking powder and vanilla extract to enhance the flavor and texture of your bundt cake. Combining these components creates a moist and flavorful treat perfect for any occasion.

How long does Pecan Zucchini Bundt Cake last?

When stored properly in an airtight container, this delectable bundt cake can last up to a week at room temperature. If you want to extend its life, refrigerating it will keep it fresh for about ten days. For longer storage, consider freezing slices which can last for up to three months.

Can I substitute nuts in Pecan Zucchini Bundt Cake?

Absolutely! While pecans provide a lovely crunch and nutty flavor, you can easily swap them for walnuts or almonds if you prefer. Just keep in mind that the taste and texture may vary slightly, resulting in a unique twist on the classic Zucchini Bundt Cake.

Is this cake suitable for special diets?

If you’re looking for gluten-free options or reducing sugar intake, you can modify the recipe accordingly. There are gluten-free flour blends available that can replace all-purpose flour without compromising the cake’s structure. Likewise, using natural sweeteners can cater to those with dietary restrictions.

Pecan Zucchini Bundt Cake: A Deliciously Moist Treat

Name: Pecan Zucchini Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 large eggs; 2 cups granulated sugar; 3/4 cup vegetable oil; 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 (squeezed of excess moisture); 3 teaspoons vanilla essence; 1 cup chopped pecans; 1/2 cup raisins

Description

Moist and flavorful Pecan Zucchini Bundt Cake with a nutty crunch, perfect for brunch, dessert, or a sweet treat. Easy to bake and irresistibly delicious!

Ingredients

Scale

3 large eggs

2 cups granulated sugar

3/4 cup vegetable oil

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 (squeezed of excess moisture)

3 teaspoons vanilla essence

1 cup chopped pecans

1/2 cup raisins

Instructions

Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly.
In a large bowl, beat eggs with sugar until smooth. Gradually add vegetable oil and vanilla essence, mixing well.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet mixture, mixing until just combined.
Fold in shredded zucchini, chopped pecans, and raisins. Ensure even distribution without overmixing.
Pour batter into prepared Bundt pan, smoothing the top.
Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then invert onto a serving plate.
Optional: Dust with powdered sugar, drizzle with caramel or lemon glaze, or serve with whipped cream or ice cream.

Notes

Squeeze excess moisture from zucchini to prevent soggy cake.

Use room-temperature eggs and oil for smoother batter and better rise.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg

Keywords: Pecan Zucchini Bundt Cake, moist zucchini cake, nutty dessert, easy bundt cake recipe, healthy zucchini dessert, brunch cake, American dessert