Pecan Zucchini Bundt Cake (Print)
Moist bundt cake featuring zucchini, chopped pecans, raisins, and a touch of warm cinnamon spice.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
2 teaspoons baking soda
04 -
1 teaspoon salt
05 -
3 teaspoons ground cinnamon
→ Wet Ingredients
06 -
3 eggs
07 -
2 cups granulated sugar
08 -
3/4 cup vegetable oil
09 -
3 teaspoons vanilla essence
→ Other Ingredients
10 -
2 cups shredded zucchini
11 -
1 cup chopped pecans
12 -
1/2 cup raisins
# How to Make It:
01 -
Preheat your oven to 175°C (350°F). Grease and flour a bundt pan, or use a non-stick baking spray as an alternative to prevent sticking.
02 -
In a large mixing bowl, combine the eggs, sugar, and oil. Use a mixer set to medium-low speed to blend until smooth and well combined.
03 -
To the blended wet mixture, add flour, baking powder, baking soda, salt, and cinnamon. Continue mixing on medium-low speed until the dry ingredients are fully incorporated.
04 -
Squeeze excess moisture from the shredded zucchini. Add the zucchini and vanilla extract to the batter, mixing thoroughly to ensure even distribution.
05 -
Using a spatula or wooden spoon, gently fold in raisins and pecans. Ensure even distribution without over-mixing.
06 -
Pour the batter into the prepared bundt pan. Place it in the preheated oven and bake for 45 minutes. Check doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready. Allow to cool before removing from the pan and serving.