Description
This moist and flavorful Pecan Zucchini Bundt Cake combines the natural sweetness of zucchini with the crunch of pecans and a warm touch of cinnamon. Perfect for an afternoon treat or a delightful dessert, this easy-to-make cake uses simple ingredients and bakes to a tender crumb inside a classic bundt pan.
Ingredients
Units
Scale
Wet Ingredients
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 teaspoons vanilla essence
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
Add-ins
- 2 cups shredded zucchini (well-squeezed to remove moisture)
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Prepare the Oven and Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent the cake from sticking. Alternatively, you can use a non-stick baking spray for easier release.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and vegetable oil. Using a mixer set to medium-low speed, beat the mixture until it is smooth and well incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the wet mixture. Continue mixing on medium-low speed until the dry ingredients are fully blended into the batter.
- Incorporate Zucchini and Vanilla: Before adding, ensure the shredded zucchini is well-squeezed to remove excess moisture. Add the zucchini along with the vanilla essence to the batter and mix thoroughly to distribute the zucchini evenly.
- Fold in Raisins and Nuts: Gently fold the raisins and chopped pecans into the batter using a spatula or wooden spoon. Stir carefully to avoid overmixing and ensure even distribution.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top slightly. Place the pan in the preheated oven and bake for about 45 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Allow the cake to cool completely before removing from the pan and serving.
Notes
- Squeezing out excess moisture from zucchini is crucial for preventing a soggy cake.
- Use room temperature eggs and oil for smoother mixing.
- To avoid overmixing when folding in nuts and raisins, use gentle strokes.
- Allow the cake to cool before slicing to maintain its shape and texture.
- Store leftovers in an airtight container to keep the cake moist.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
