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Pecan Zucchini Bundt Cake

Deliciously Moist Pecan Zucchini Bundt Cake Recipe

A delightful Pecan Zucchini Bundt Cake that's moist and flavorful, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine American
Servings 10 slices
Calories 300 kcal

Equipment

  • Bundt pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • wire rack

Ingredients
  

For the Batter

  • 3 large eggs provide a rich base for a fluffy texture.
  • 1 cup sugar adds sweetness to balance the earthy zucchini flavor.
  • 1 cup vegetable oil keeps the cake moist and luscious.
  • 2 cups all-purpose flour creates the structure needed for the bundt shape.
  • 1 teaspoon baking powder helps the cake rise beautifully.
  • 1 teaspoon baking soda contributes to a light and airy texture.
  • ½ teaspoon salt enhances the overall flavor profile.
  • 1 teaspoon ground cinnamon brings warmth and depth to the cake’s taste.

For the Zucchini Mixture

  • 2 cups grated zucchini adds moisture and a touch of hidden nutrition.
  • 1 teaspoon vanilla extract infuses sweet, aromatic notes into the batter.

Optional Add-Ins

  • ½ cup raisins for a chewy sweetness that pairs well with the zucchini.
  • ½ cup chopped nuts (like pecans) add extra crunch and enhance the nutty flavor of the Pecan Zucchini Bundt Cake.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and generously grease and flour your bundt pan.
  • In a large mixing bowl, combine 3 large eggs, 1 cup sugar, and 1 cup vegetable oil. Mix until smooth and creamy.
  • Gradually add 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon to the wet mixture. Mix until just combined.
  • Pat the grated zucchini dry and fold it into the batter along with 1 teaspoon vanilla extract.
  • Optionally, fold in ½ cup raisins and ½ cup chopped pecans.
  • Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • Bake for approximately 45 minutes, checking for doneness with a toothpick.
  • Once baked, let the cake cool in the pan for 10 minutes before inverting onto a wire rack.

Notes

For best results, pat zucchini dry and mix ingredients gently to avoid a dense cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword bundt cake, moist cake, Pecan Cake, Pecan Zucchini Bundt Cake, zucchini cake
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