Description
A moist and flavorful Pecan Zucchini Bundt Cake that combines the sweetness of zucchini with the crunch of pecans and a hint of cinnamon. This easy bundt cake recipe is perfect for any occasion.
Ingredients
Scale
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini, well-drained
- 3 teaspoons vanilla essence
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine the eggs, sugar, and oil. Blend until smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Mix until incorporated.
- Squeeze any excess moisture from the shredded zucchini. Add the drained zucchini and vanilla essence to the batter and mix thoroughly.
- Gently fold in the raisins and chopped pecans using a spatula to create your Pecan Zucchini Bundt Cake batter.
- Pour the batter into the prepared bundt pan.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the Pecan Zucchini Bundt Cake to cool in the pan for 10 minutes before inverting it onto a serving plate to cool completely.
Notes
- Ensure the zucchini is well-drained to prevent a soggy cake.
- Walnuts can be substituted for pecans if desired.
- Store leftover Pecan Zucchini Bundt Cake in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg