Pecan Zucchini Bundt Cake Recipe

I absolutely love this Pecan Zucchini Bundt Cake Recipe because it’s the perfect way to sneak some veggies into a sweet treat. The zucchini keeps the cake incredibly moist while the pecans add a satisfying crunch that really elevates the texture. Whenever I serve this at family gatherings or casual get-togethers, it always disappears faster than I expect!

You’ll find that this cake works beautifully as an afternoon snack or even a simple dessert with a cup of tea or coffee. The warm spices combined with the subtle freshness of zucchini make it feel cozy and comforting—perfect for any season. Plus, it’s surprisingly easy to make, which I know you’ll appreciate when you want to whip up something delicious without fuss.

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Ingredients You’ll Need

All the ingredients in this Pecan Zucchini Bundt Cake Recipe come together for a classic, comforting flavor combination. Using fresh zucchini and good-quality pecans really makes a difference—it’s the secret behind the great texture and moistness.

• Eggs: They help bind the ingredients and add richness to the cake.
• Granulated Sugar: Balances the savory zucchini by adding the right level of sweetness.
• Vegetable Oil: Keeps the cake moist without overpowering the flavors.
• All-Purpose Flour: Provides structure to the cake—make sure to measure accurately!
• Baking Powder: Helps the cake rise gently and ensures lightness.
• Baking Soda: Works with the acidic components to create a tender crumb.
• Salt: Enhances all the other flavors.
• Ground Cinnamon: Adds warmth and a cozy spice note that complements zucchini perfectly.
• Shredded Zucchini: The star veggie here—grated fresh and moisture squeezed out for just the right texture.
• Vanilla Essence: Rounds out the flavor with a sweet, aromatic note.
• Chopped Pecans: For that addictive crunch and nutty taste.
• Raisins: Little bursts of chewy sweetness that pair beautifully with nuts.

Variations

I love how flexible this Pecan Zucchini Bundt Cake Recipe is—you can tweak it based on what you have in your pantry or dietary preferences. Feel free to experiment and make it your own!

• Nut-Free Version: I’ve swapped pecans for extra raisins or even sunflower seeds when serving friends with nut allergies, and it still turns out delicious.
• Spice It Up: Adding a touch of nutmeg or ground ginger can enhance the warmth of the cinnamon, which I tried during fall for a more autumnal vibe.
• Gluten-Free Option: Using a gluten-free flour blend works well too but I recommend checking the flour’s instructions for any adjustments in baking time.
• Chocolate Lovers: If you’re like me and love a little chocolate in your cake, tossing in some dark chocolate chips makes for a decadent treat.

How to Make Pecan Zucchini Bundt Cake Recipe

Step 1: Prepare the Oven and Bundt Pan

Start by preheating your oven to 350°F (175°C). While it’s warming up, grease your bundt pan really well with butter or oil, then dust it lightly with flour to prevent the cake from sticking. I once skipped the flour step, and even with greasing, part of the cake stuck, so don’t skip this—it’ll save you the hassle later!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, crack in your eggs, then add the granulated sugar and oil. Using a mixer on medium-low speed, blend until everything is smooth and well combined—this usually takes about 2-3 minutes. The mixture should look glossy and a bit thick, which helps give the cake that tender texture.

Step 3: Add the Dry Ingredients

Next, add the flour, baking powder, baking soda, salt, and cinnamon to the wet mix. Continue mixing gently on medium-low speed until the flour is fully incorporated but don’t over-mix—this keeps your cake from turning dense.

Step 4: Incorporate Zucchini and Vanilla

Before adding zucchini, be sure to squeeze out excess moisture using a clean kitchen towel or paper towels—this is key to avoid a soggy cake! Then, stir in the grated zucchini along with the vanilla essence. Mix everything thoroughly so the zucchini is evenly distributed through the batter.

Step 5: Fold in Raisins and Nuts

Using a spatula or wooden spoon, gently fold the chopped pecans and raisins into the batter. This hand-mixing step ensures they’re evenly spread without overworking the batter, which can toughen the cake. You’ll appreciate the mix of chewiness and crunch in every bite.

Step 6: Bake the Cake

Pour your batter evenly into the prepared bundt pan. Bake it in the preheated oven for about 45 minutes. Start checking around the 40-minute mark by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, your cake is done. Let it cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

How to Serve Pecan Zucchini Bundt Cake Recipe

Garnishes

I love dusting the top of this cake with a light sprinkle of powdered sugar just before serving—it adds a pretty contrast and a bit of extra sweetness. Sometimes, I drizzle a simple glaze made from powdered sugar and a touch of milk or lemon juice for a glossy finish that’s just lovely.

Side Dishes

This bundt cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it as dessert. For a cozy afternoon snack, I like to enjoy it alongside a cup of black coffee or chai tea—the warm spices and nuts complement these drinks beautifully.

Creative Ways to Present

For special occasions, I’ve decorated the cake with some extra pecan halves and fresh mint leaves on top for a simple yet elegant look. You can also slice it and serve it on a wooden board alongside fresh fruit and nuts for a charming brunch setup that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pecan Zucchini Bundt Cake covered tightly in plastic wrap or an airtight container at room temperature for up to three days. If your kitchen is warm, refrigerating helps keep it fresh longer, but be sure to bring it back to room temp before serving for the best flavor and texture.

Freezing

This cake freezes beautifully! I like to slice it beforehand, wrap each slice tightly in plastic wrap, and then place them in a freezer bag. When you’re ready, just thaw slices at room temperature or warm them gently in the microwave for a couple of seconds.

Reheating

To reheat leftovers, I pop a slice into the microwave for about 15-20 seconds—just enough to bring back some softness without drying it out. You can also warm it briefly in a toaster oven for a lightly crisped exterior, which I personally love!

FAQs

Final Thoughts

This Pecan Zucchini Bundt Cake Recipe has become one of my go-to favorites for so many occasions—from casual snacks to celebrations. It’s a comforting cake that feels homemade and wholesome without any tricky steps. I hope you give it a try and find as much joy in baking (and eating) it as I do. Trust me, your family and friends will be asking for seconds!

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