Pecan Zucchini Bundt Cake Recipe

If you’re craving a moist, flavorful treat that perfectly bridges the gap between earthy, nutty, and sweet, then this Pecan Zucchini Bundt Cake is about to become your new go-to dessert. Delightfully speckled with zucchini, loaded with crunchy pecans, and finished with hints of cinnamon and vanilla, this cake is the ultimate reason to fire up your oven, any time of year. Whether you’re baking for a cozy family brunch or simply want an impressive yet approachable cake for afternoon coffee, this recipe is hopelessly enticing and shockingly simple to create. Trust me: the Pecan Zucchini Bundt Cake will steal the show at any gathering!

Ingredients You’ll Need

Making Pecan Zucchini Bundt Cake is all about embracing simple staples and watching them transform into something extraordinary. Every ingredient plays a part: the zucchini adds moisture, the pecans give nutty crunch, and the cinnamon warms the whole cake with inviting spice.

• Eggs: Help bind all the ingredients together and add richness to the cake.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Vegetable Oil: Keeps the cake lovely and moist without any greasiness.
• All-Purpose Flour: Forms the base structure of the cake and absorbs all those yummy flavors.
• Baking Powder: Gives the cake a gentle lift for a light texture.
• Baking Soda: Reacts with the zucchini to help the cake rise perfectly.
• Salt: Sharpens the overall flavor and balances the sweetness.
• Ground Cinnamon: Brings spicy warmth that complements the zucchini and pecans beautifully.
• Shredded Zucchini: Infuses unbeatable moisture and a subtle veggie flair everyone will love.
• Vanilla Essence: Adds irresistible aroma and rounds out the flavor profile.
• Chopped Pecans: Provide buttery crunch in every bite for great contrast.
• Raisins: Bring bites of juicy sweetness that dot the cake with surprises.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prepare the Oven and Bundt Pan

Let’s kick things off by heating your oven to a joyful 350°F (175°C). While it warms up, thoughtfully grease and flour your bundt pan. This step is key for an easy release, so don’t skimp! If you’re a fan of convenience, a reliable non-stick baking spray works wonders for this Pecan Zucchini Bundt Cake.

Step 2: Mix Wet Ingredients

Grab a large mixing bowl and add in the eggs, sugar, and oil. Blend gently but thoroughly with a mixer set to medium-low speed; the trio will come together into a smooth, pale yellow base. This foundation sets the stage for a super moist and cohesive Pecan Zucchini Bundt Cake.

Step 3: Add Dry Ingredients

Sprinkle in the flour, baking powder, baking soda, salt, and the ever-comforting cinnamon. Mix it all together until the batter is uniform. The kitchen will already start to smell promising, with the cinnamon hinting at what’s to come in your finished cake.

Step 4: Incorporate Zucchini and Vanilla

This is where the magic happens: squeeze any extra moisture from your grated zucchini to keep the batter from turning watery. Add the zucchini and vanilla essence in, then blend until evenly distributed. The green flecks will look gorgeous dotting the cake, and the vanilla elevates each bite with sweet aroma.

Step 5: Fold in Raisins and Nuts

Put away the mixer and switch to a spatula or wooden spoon. Fold in those glorious raisins and pecans gently, just until they’re incorporated throughout. This step ensures every slice of Pecan Zucchini Bundt Cake is loaded with flavor and texture, without over-mixing.

Step 6: Bake the Cake

Pour your batter into the prepared bundt pan, spreading it out evenly. Slide it into the oven and let it bake for about 45 minutes. Test with a toothpick for doneness – it should come out clean from the center. Let your masterpiece cool, then carefully remove from the pan to reveal all those lovely swirls and flecks.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

The real fun begins with the finishing touches! For a showstopping look, dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of milk or vanilla. A few extra toasted pecans scattered on top add both crunch and a pretty, rustic finish to your Pecan Zucchini Bundt Cake.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of thick whipped cream. If you’re enjoying it in the afternoon, try serving with fresh berries or a citrusy fruit salad for a bright, refreshing complement.

Creative Ways to Present

Slice thick wedges and serve on a wooden platter for a cozy brunch vibe, or plate elegantly with a swirl of caramel sauce. For birthdays or gatherings, try stacking the slices with layers of cream cheese frosting in between, or even cut mini “bundtlets” for individual servings. The Pecan Zucchini Bundt Cake is effortlessly adaptable to any occasion!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pecan Zucchini Bundt Cake wrapped tightly in plastic wrap or in an airtight container. It will stay moist and delicious at room temperature for up to 3 days, and refrigerating can help it last even longer.

Freezing

If you want to save a slice (or the whole cake!) for later, Pecan Zucchini Bundt Cake freezes beautifully. Wrap individual slices or the entire cake in plastic wrap, followed by a layer of foil. Store in the freezer for up to three months. Thaw overnight in the fridge and it will taste as freshly baked as day one.

Reheating

To bring your cake back to its soft, just-baked state, pop a slice in the microwave for 10-15 seconds. If you’re treating yourself to a warm dessert, serve reheated cake with a scoop of ice cream or a drizzle of caramel for pure comfort.

FAQs

Can I substitute walnuts for pecans in the Pecan Zucchini Bundt Cake?

Absolutely! Walnuts are an excellent swap if you’re out of pecans or want a slightly bolder, earthier flavor. Either nut delivers that essential crunch, so use whichever you prefer or have on hand.

Do I need to peel the zucchini before shredding for the cake?

No peeling necessary! The skin of the zucchini is tender and hardly noticeable once baked. Plus, it adds a pretty green hue and an extra dose of nutrients to your Pecan Zucchini Bundt Cake.

Can I make this cake gluten-free?

You certainly can! Substitute a high-quality 1:1 gluten-free all-purpose flour blend for the regular flour. The result should be just as moist and flavorful as the original, with that signature crumb.

How fine should I shred the zucchini?

Use the medium or fine side of your box grater. Too large and the pieces become stringy, too fine and they might disappear into the batter. Aim for shreds that mix in smoothly and show off those lovely green flecks throughout the Pecan Zucchini Bundt Cake.

Is it possible to skip the raisins?

Of course! If raisins aren’t your favorite, feel free to omit them or substitute dried cranberries, chopped dates, or leave the dried fruit out altogether. The cake will still be sensationally moist and flavorful.

Final Thoughts

Whether you’re sneaking veggies into dessert or simply looking for a unique treat to share, Pecan Zucchini Bundt Cake is the kind of recipe you’ll turn to again and again. Its delightful blend of textures and flavors makes every slice feel special. Gather your ingredients, preheat that oven, and see why this cake always gets rave reviews from family and friends!

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