Go Back
–+ servings
Pecan Zucchini Bundt Cake

Delicious Pecan Zucchini Bundt Cake for a Cozy Snack

This Pecan Zucchini Bundt Cake is a delightful twist on traditional zucchini bread, combining moist zucchini with crunchy pecans and warm cinnamon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Zucchini Grated and patted dry
  • 3 Eggs Room temperature
  • 1 cup Sugar Brown sugar preferred
  • ½ cup Vegetable Oil Can substitute with melted butter or applesauce
  • 2 cups Flour All-purpose or whole wheat
  • 1 teaspoon Baking Powder Check freshness
  • 1 teaspoon Baking Soda Check freshness
  • ½ teaspoon Salt Enhances overall flavor
  • 1 teaspoon Cinnamon Can opt for nutmeg
  • 1 cup Pecans Or substitute with walnuts or raisins
  • 1 teaspoon Vanilla Extract Good-quality extract recommended

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a large bowl, whisk together the eggs, sugar, and vegetable oil for about 2 minutes.
  3. Add flour, baking powder, baking soda, salt, and cinnamon to the wet mixture and gently stir until combined.
  4. Fold in the grated zucchini and vanilla extract gently.
  5. Incorporate pecans and raisins or dates, folding just until evenly distributed.
  6. Pour batter into the prepared bundt pan and level with a spatula.
  7. Bake for approximately 45 minutes until edges are golden and a toothpick comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Make sure to pat dry the grated zucchini and avoid overmixing to keep the cake light and fluffy.

Tried this recipe?

Let us know how it was!