Pecan Zucchini Bundt Cake Recipe

If you’re ready to fall in love with a bake that packs crunch, spice, and moisture in every forkful, let me gush about the Pecan Zucchini Bundt Cake. This show-stopping cake combines zucchini’s subtle sweetness and moisture with the rich flavor of toasted pecans and a warm hint of cinnamon. Magical for family gatherings or just as a sweet treat with an afternoon coffee, it’s a recipe you’ll want in your arsenal year-round.

Ingredients You’ll Need

You might be surprised by how humble, everyday ingredients come together to create pure magic in this cake. Each one plays a unique role, building the Pecan Zucchini Bundt Cake’s signature depth of flavor, soft crumb, and irresistible texture.

• Eggs: They provide structure and richness, making the cake delightfully tender.
• Granulated sugar: Sweetens and helps guarantee a moist crumb with a hint of caramelization.
• Vegetable oil: This keeps the Bundt cake extra moist and tender, even days after baking.
• All-purpose flour: The backbone that holds all the deliciousness together.
• Baking powder: Gives the cake just the right amount of lift for a perfect Bundt shape.
• Baking soda: Reacts with the zucchini for an extra boost in rise and fluffiness.
• Salt: Brings out the flavors and ensures balance in every bite.
• Ground cinnamon: Adds warmth and a gentle spice that’s classic in veggie-forward cakes.
• Zucchini: Shredded and drained, it gives the cake unbeatable moisture and a lovely green flecked crumb.
• Vanilla essence: Deepens the flavors and harmonizes all the other notes.
• Chopped pecans: These bring a sweet crunch and nutty richness that’s the star of the show.
• Raisins: For a pop of chewy, fruity sweetness that complements the earthiness of the zucchini and pecans.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prep the Oven and Bundt Pan

Start your cake journey by preheating your oven to 350°F (175°C). While it warms up, bring out your trusty Bundt pan and give it a generous coat of grease and flour (or non-stick baking spray, if that’s more your style). This small extra step ensures your Pecan Zucchini Bundt Cake won’t cling stubbornly to the pan and will reveal all those lovely curves when flipped out later.

Step 2: Mix Wet Ingredients

In a large bowl, beat together the eggs, granulated sugar, and oil using a mixer set to medium-low speed. What you’re looking for here is a smooth, creamy mixture that promises a moist and fluffy cake. This base is crucial for blending all the other ingredients seamlessly.

Step 3: Add Dry Ingredients

Time to add the dry wonders! Pour the flour, baking powder, baking soda, salt, and cinnamon right into your wet mixture. Continue to mix until no streaks of flour remain and you have a luscious, cohesive batter—a fragrant preview of the goodness to come.

Step 4: Incorporate Zucchini and Vanilla

Before adding zucchini, make sure to squeeze out as much excess water from the shreds as possible. This prevents your batter from turning soggy. Mix in the drained zucchini and vanilla, ensuring they’re equally distributed. The zucchini melts in, giving spectacular moisture and those signature flecks in every slice.

Step 5: Fold in Raisins and Nuts

Switch over to a spatula or wooden spoon and gently fold in the chopped pecans and raisins. This keeps the mix-ins from sinking and the batter from toughening. Each bite of the Pecan Zucchini Bundt Cake will burst with nuts and fruity pops!

Step 6: Bake the Cake

Carefully pour the batter into your prepped Bundt pan, smoothing the top. Slide it into the oven and bake for about 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cake cool fully before turning it out to avoid sticking or breaking.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

The joy of serving this Bundt cake is in the finishing touches. Dust the top with powdered sugar, drizzle on a simple vanilla glaze, or sprinkle extra chopped pecans for added flair. For a whimsical twist, a scattering of orange zest gives it a sunny brightness and beautiful color.

Side Dishes

The Pecan Zucchini Bundt Cake pairs perfectly with a scoop of vanilla ice cream, a dollop of spiced whipped cream, or a tangy Greek yogurt. Coffee or lightly sweetened tea makes a lovely companion, balancing the cake’s rich, hearty flavors.

Creative Ways to Present

For gatherings, slice and serve on a rustic wooden board with bowls of fresh berries and honey. Turn it into an indulgent breakfast loaf by toasting slices and slathering with cream cheese. Or stack mini Bundt slices with whipped cream and fruit for adorable individual desserts!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (it’s rare!), wrap the Pecan Zucchini Bundt Cake tightly in plastic wrap or store in an airtight container. It will keep moist and fresh for up to four days at room temperature, or a bit longer in the fridge.

Freezing

This cake is freezer-friendly and perfect for make-ahead treats. Wrap individual slices or the whole cake in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a quick dessert fix.

Reheating

To revive that just-baked magic, microwave a slice for 15–20 seconds or warm in a 300°F oven until just heated through. Enjoy as is, or top with your favorite warm glaze—trust me, it makes leftovers taste freshly baked!

FAQs

Can I use a different nut instead of pecans?

Absolutely! While pecans bring a luscious buttery crunch, walnuts or hazelnuts also work beautifully in the Pecan Zucchini Bundt Cake, so use what you have or love most.

How should I shred the zucchini?

You can use a box grater or the shredding disc on your food processor. Fine shreds blend into the cake better, and be sure to squeeze out excess moisture for the best texture.

Can I skip the raisins?

If raisins aren’t your thing, you can leave them out or swap in dried cranberries, chopped dates, or even mini chocolate chips to personalize your Pecan Zucchini Bundt Cake.

Do I need to peel the zucchini?

No need! The skin adds lovely flecks of color and extra nutrition. Just give the zucchini a good wash before grating.

Can I make the cake gluten free?

Yes, simply substitute your favorite 1:1 gluten-free baking blend for the all-purpose flour, keeping all other measurements the same.

Final Thoughts

There’s a reason I reach for this recipe again and again—the Pecan Zucchini Bundt Cake never fails to impress. Whether you bake it for friends, family, or just to treat yourself, it’s guaranteed to draw rave reviews every time. I can’t wait for you to try it and experience the cozy, nutty perfection for yourself!

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