Pecan Zucchini Bundt Cake Recipe
Indulge in the perfect blend of zucchini and pecans with this delightful Pecan Zucchini Bundt Cake. Moist, flavorful, and easy to make, this cake is a crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Step 1: Prepare the Oven and Bundt Pan Preheat the oven to 350°F (175°C) and grease/flour a bundt pan.
- Step 2: Mix Wet Ingredients Combine eggs, sugar, and oil in a bowl, blend until smooth.
- Step 3: Add Dry Ingredients Mix in flour, baking powder, baking soda, salt, and cinnamon until fully incorporated.
- Step 4: Incorporate Zucchini and Vanilla Add zucchini and vanilla extract to the batter, mix well.
- Step 5: Fold in Raisins and Nuts Gently fold in raisins and pecans by hand.
- Step 6: Bake the Cake Pour batter into the pan and bake at 350°F (175°C) for 45 minutes. Cool before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Bundt Cake, Dessert
Find it online: https://tastybella.com/pecan-zucchini-bundt-cake-recipe/
