Indulgent Pecan Zucchini Bundt Cake That's a Slice of Heaven

This Pecan Zucchini Bundt Cake is moist, flavorful, and a delightful treat that combines the rich taste of pecans with the health benefits of zucchini.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Cooling Time 10

Total Time 1 15

Servings: 12 slices

Course: easy cakes

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups shredded zucchini squeeze out excess moisture
4 large eggs use room temperature
¾ cup granulated sugar can substitute with brown sugar
½ cup vegetable oil can substitute with melted coconut oil
2 cups all-purpose flour or whole wheat flour
2 teaspoons baking powder ensure it's fresh
1 teaspoon baking soda do not substitute for baking powder
½ teaspoon salt
3 teaspoons ground cinnamon nutmeg can be added
1 cup chopped pecans can substitute with walnuts
½ cup raisins dark chocolate chips can be used
1 teaspoon vanilla essence

For Greasing the Pan

1 can cooking spray
butter

Equipment

Bundt pan
Mixing bowls
Whisk

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C).
Grease the bundt pan with cooking spray or butter, and dust with flour.
Whisk together the eggs, sugar, and vegetable oil until smooth and creamy.
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
Fold the shredded zucchini and vanilla essence into the wet mixture.
Gently fold in the chopped pecans and raisins.
Pour the batter into the prepared bundt pan evenly and tap gently to release air bubbles.
Bake in the preheated oven for 45 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes before inverting onto a serving plate.
Let the cake cool completely before slicing. Dust with powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Squeeze excess moisture from zucchini. Ensure ingredients are fresh for the best results.

Tried this recipe?

Let us know how it was!