Pecan Zucchini Bundt Cake

Pecan zucchini bundt cake is the kind of dessert that makes your kitchen smell like fall and always disappears fast from the table Perfect for a cozy weekend or when you have an abundance of zucchini it is moist warmly spiced and features crunchy pecans in every slice

I first baked this cake as a way to sneak extra veggies into dessert and it has become a family classic We now make it for birthdays and neighborhood potlucks and there is never a crumb left

Ingredients

• Eggs: help bind the cake and give it richness select large eggs for best texture
• Granulated sugar: provides sweetness and aids in browning look for fresh sugar that is not clumped
• Vegetable oil: keeps the cake moist even days after baking choose a fresh neutral oil
• All-purpose flour: forms the base sift to avoid lumps for a lighter crumb
• Baking powder and baking soda: help the cake rise evenly check the expiration date for best results
• Salt: enhances sweetness and balances the flavors use fine sea salt for even mixing
• Ground cinnamon: is the star spice go for high quality and refill your jar if it smells weak
• Shredded zucchini: adds moisture and tenderness firm bright green zucchini with smooth skin is best
• Vanilla essence: rounds out the flavor use real vanilla for the most aroma
• Chopped pecans: add crunch and a lovely nutty note toast them briefly before using for added depth
• Raisins: bring soft bites of sweetness plump and fresh raisins work best avoid dried out ones

Step-by-Step Instructions

Preheat and Prepare Pan:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Do this first since the batter comes together quickly Generously grease and flour your bundt pan make sure to get every ridge and angle so the cake releases cleanly A baking spray with flour is also a handy shortcut

Combine Wet Ingredients:

Crack the eggs into a large mixing bowl Add the sugar and oil Using a hand mixer or stand mixer set to medium low blend until the mixture is pale yellow and has thickened slightly This creates an airy moist base for your batter

Add Dry Ingredients:

Sprinkle the flour baking powder baking soda salt and cinnamon over the wet mixture Use the mixer again on medium low Blend until all the dry ingredients are just incorporated Avoid overmixing at this stage for a more tender cake

Mix in Zucchini and Vanilla:

Use a clean kitchen towel to squeeze excess water from the grated zucchini This ensures the cake is not soggy Add the zucchini and vanilla essence to the bowl Mix until everything is combined and the zucchini is evenly distributed

Stir in Pecans and Raisins:

Switch to a spatula or wooden spoon and gently fold in the chopped pecans and raisins Stir only until they are mixed through so the batter stays fluffy These ingredients add texture and pockets of sweetness take care not to overmix

Bake the Cake:

Pour the batter into your prepared bundt pan Smooth the top gently so the cake bakes evenly Place in the oven and bake for about forty five minutes To check for doneness insert a toothpick into the center It should come out clean or with just a crumb or two attached Let the cake cool in the pan for ten minutes before turning out onto a rack

Save

The pecans in this cake are my favorite part because I used to help my dad shell them by hand at the kitchen table No matter how many I used there would still be a few left for snacking and now I cannot imagine this cake without that crunch It always reminds me of lazy Sunday afternoons with family

Storage Tips

This cake keeps best in an airtight container at room temperature for up to three days For longer storage wrap slices and freeze for up to two months Thaw at room temperature or gently warm individual pieces in the microwave for that fresh baked feel

Ingredient Substitutions

You can swap walnuts for pecans for a slightly more bitter nutty edge Dried cranberries work well in place of raisins If you are out of vegetable oil try using melted coconut oil or light olive oil Any summer squash can stand in for zucchini as long as it is grated and squeezed dry

Serving Suggestions

A light dusting of powdered sugar makes a lovely finish Serve each slice with vanilla Greek yogurt or a scoop of ice cream for a special dessert If you are serving for brunch add fresh berries and a drizzle of honey for color and even more flavor

Cultural Inspiration

Zucchini cakes have long been a favorite in American home kitchens as a delicious way to use up the prolific summer vegetable The bundt shape gives this cake a retro charm and ensures every slice has a perfect crusty edge and tender crumb inside My family enjoys it just as much for breakfast as we do for dessert

Recipe FAQs

→ How do I prevent the cake from sticking to the bundt pan?

Grease and flour the bundt pan thoroughly, or use a non-stick baking spray with flour included for easy release after baking.

→ Do I need to peel zucchini before using it?

No, zucchini skin adds color and texture, so simply wash and grate the zucchini before squeezing out excess moisture.

→ Can I substitute the pecans with another nut?

Absolutely! Walnuts or almonds work well and offer a different flavor, while keeping the pleasing crunch.

→ How should I store leftover bundt cake?

Wrap the cooled cake in plastic or keep in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Is it possible to freeze slices for later?

Yes. Wrap individual slices tightly and freeze for up to two months. Thaw at room temperature before enjoying.

→ What can I use instead of raisins?

Dried cranberries or chopped dates offer a sweet, chewy alternative and pair beautifully with the other ingredients.