Pecan Zucchini Bundt Cake Recipe
A delightful and moist Pecan Zucchini Bundt Cake recipe that combines the goodness of zucchini with crunchy pecans and sweet raisins for a perfect dessert or teatime treat.
- 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 to the batter, mix evenly. - Step 5: Fold in Raisins and Nuts
Stir in raisins and nuts gently by hand. - Step 6: Bake the Cake
Pour batter into the pan, bake at 350°F (175°C) for about 45 minutes. Check doneness with a toothpick.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Bundt Cake Recipe
Find it online: https://topreci.com/pecan-zucchini-bundt-cake-recipe/
