In a cozy corner of my kitchen, the delightful aroma of baking wafts through the air, a gentle reminder that homemade treats are the heart of a warm home. Today, I’m excited to share my recipe for Pecan Zucchini Bundt Cake—a delicious embrace of sweet zucchini and crunchy pecans that effortlessly brightens any meal. Not only is this cake rich in flavor, but it’s also a great way to sneak in some veggies, making it a perfect choice for both breakfast and dessert. Plus, it’s super adaptable! Whether you need it nut-free or want to swap out raisins for dates, this bundt cake is here to cater to your cravings. Are you ready to indulge in a slice of happiness? Let’s get baking!
Why is this cake so special?
Moistness, Each bite of this Pecan Zucchini Bundt Cake is a revelation, delivering a moist, tender crumb that just melts in your mouth.
Versatile, Feel free to customize it with your favorite nuts or dried fruits! Whether you swap pecans for walnuts or ditch the raisins for figs, the possibilities are endless.
Quick & Easy, This recipe requires minimal effort, making it perfect for both seasoned chefs and home cooks alike. You can whip it together in just 15 minutes!
Nourishing, Incorporating zucchini means you’re sneaking in some veggies without sacrificing any flavor. It’s the perfect way to enjoy a treat while still being mindful of ingredients.
Crowd-Pleaser, Serve it warm with cream cheese, and watch your guests light up with joy! This cake is sure to be a hit at brunch or any gathering.
Check out our Enchanting Barbie Cake for more delightful cake inspiration!
Pecan Zucchini Bundt Cake Ingredients
For the Cake
• Eggs – Provides structure and moisture; substitute with applesauce for a vegan option.
• Sugar – Adds sweetness and helps with texture; brown sugar can be used for a richer flavor.
• Oil – Moisture and tenderness; can be replaced with applesauce or yogurt for a lighter option.
• Flour – The base for structure; whole wheat flour can be a healthier alternative.
• Baking Powder – A leavening agent that creates a light texture; ensure it is fresh for optimal results.
• Baking Soda – Works with the baking powder to enhance texture; check its potency regularly.
• Salt – Enhances flavor and is essential to balance the sweetness.
• Cinnamon – Adds a warm, aromatic flavor; nutmeg can be substituted for a different spice profile.
• Grated Zucchini – Keeps the cake moist; use medium-sized veggies, and remove seeds from larger ones.
• Vanilla Extract – Adds depth to the flavor; a splash of almond extract can provide a unique twist.
• Pecans – For crunch and a nutty flavor; substitute with walnuts or omit for a nut-free Pecan Zucchini Bundt Cake.
• Raisins (or Dates) – Adds natural sweetness and texture; feel free to omit them if preferred.
Optional Toppings
• Cream Cheese Frosting – Adds a decadent creaminess; try adding a hint of lemon for brightness.
• Powdered Sugar – A simple dusting elevates presentation effortlessly and adds a touch of sweetness.
Step‑by‑Step Instructions for Pecan Zucchini Bundt Cake
Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a bundt pan and generously grease it with butter or a baking spray, followed by a light dusting of flour. This preparation will ensure your Pecan Zucchini Bundt Cake releases smoothly once baked, so be thorough in covering every nook and cranny.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the eggs, sugar, and oil using an electric mixer set to medium-low speed. Beat the mixture until smooth and well blended—about 2–3 minutes. You’re looking for a light consistency that incorporates air, helping your cake achieve a fluffy texture. Once mixed, set the bowl aside for the next step.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mixture to your wet ingredients with the mixer on low speed, mixing just until combined. Avoid overmixing to ensure the Pecan Zucchini Bundt Cake remains light and tender. You should see no visible dry flour, but the batter can have some lumps.
Step 4: Add Grated Zucchini and Vanilla
Take your drained grated zucchini and fold it gently into the batter along with the vanilla extract. Squeeze out excess moisture from the zucchini beforehand to avoid a soggy cake. Use a spatula or wooden spoon, being careful not to deflate the batter. You want the zucchini’s moisture while maintaining a light texture.
Step 5: Stir in Pecans and Raisins
Now, add the chopped pecans and your choice of raisins or dates to the bowl, gently folding them into the batter by hand. This ensures an even distribution without overmixing. The nutty flavor from the pecans complements the zucchini beautifully in this Pecan Zucchini Bundt Cake, making every slice a delight.
Step 6: Pour and Smooth the Batter
Carefully pour the thick batter into the prepared bundt pan, using a spatula to scrape the bowl clean. Once in the pan, smooth the top to create an even layer. The batter should fill about 2/3 of the pan to allow room for rising without overflowing.
Step 7: Bake to Perfection
Place the bundt pan in the preheated oven and bake for approximately 45 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to prevent over-baking.
Step 8: Cool and Remove from the Pan
Once baked, remove the bundt pan from the oven and let it cool for about 10 minutes on a wire rack. This cooling period helps the cake firm up, making it easier to remove. After the time is up, gently invert the pan onto a wire rack to release your beautiful Pecan Zucchini Bundt Cake.
How to Store and Freeze Pecan Zucchini Bundt Cake
Room Temperature: Keep your Pecan Zucchini Bundt Cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
Fridge: If storing in the fridge, place it in an airtight container for up to 1 week. This helps retain moisture while keeping the cake fresh.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 3 months.
Reheating: To enjoy a slice of cake straight from the freezer, thaw it in the refrigerator overnight and reheat in the microwave for 15–20 seconds or at 350°F (175°C) until warmed through.
Expert Tips for Pecan Zucchini Bundt Cake
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Drain Zucchini Well: Ensure you squeeze out excess moisture from the grated zucchini to keep your Pecan Zucchini Bundt Cake from becoming too dense.
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Mixing Technique Matters: Avoid overmixing after adding flour; it develops gluten that can make your cake tough. Mix just until combined for a tender crumb.
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Grease & Flour Pan: Thoroughly grease and flour your bundt pan to ensure easy release. Consider using a homemade cake release mixture for best results.
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Cool Timing: Allow the cake to cool in the pan for exactly 10 minutes before inverting. This step helps prevent sticking and maintains the cake’s shape.
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Storage Tips: Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months to keep that delightful moisture intact.
What to Serve with Pecan Zucchini Bundt Cake
Imagine the comforting aroma of your delightful Pecan Zucchini Bundt Cake filling the air, now complemented by delicious sides and drinks that elevate your dining experience.
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Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes provides a delightful contrast to the cake’s tender crumb, making it an unexpected yet delightful pairing.
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Fresh Fruit Salad: Bright, juicy fruits add a refreshing pop of flavor, balancing the richness of the bundt cake while adding a vibrant touch to your table.
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Greek Yogurt Parfait: Layer creamy Greek yogurt with granola and honey for a simple, nutritious breakfast that harmonizes beautifully with the sweet, spiced flavors of the cake.
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Herb-Infused Tea: A warm cup of herbal tea, like chamomile or mint, enhances the indulgent sweetness of the bundt cake while providing a soothing after-meal touch.
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Whipped Cream Topping: Light and airy whipped cream can be dolloped on each slice, adding a creamy richness that beautifully complements the moist texture of the bundt cake.
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Chocolate Drizzle: A rich, dark chocolate drizzle adds a decadent twist, elevating the warm spices of the cake while enticing any chocolate lover at your gathering.
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Simple Vanilla Ice Cream: Paired warm with a scoop of ice cream, the sweetness of vanilla melts into the cake, making every bite a heavenly indulgence.
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Apple Cinnamon Compote: The warm, spiced flavors of cooked apples not only enhance the bundt cake’s taste but also bring a cozy, homey feel to your meal.
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Chai Latte: A spiced chai latte’s warmth and creaminess carry hints of cinnamon that resonate with the cake’s flavors, offering a delightful beverage option for your meal.
Pecan Zucchini Bundt Cake Variations
Feel free to explore creativity in the kitchen! These delightful variations will inspire you to make this cake your own.
- Nut-Free: Omit pecans for a delicious nut-free bundt cake that everyone can enjoy.
- Dried Fruit Swap: Use chopped dried apricots or cranberries instead of raisins or dates for a fruity burst!
- Spice It Up: Add ground ginger or a pinch of allspice for a warm flavor boost that dances on your taste buds.
- Whole Wheat: Substitute all-purpose flour with whole wheat flour for a heartier texture and added nutrients, without sacrificing flavor.
- Fancy Frosting: Drizzle cream cheese frosting on top for an indulgent touch; add a splash of vanilla for extra flavor depth!
- Extra Moisture: Replace half the oil with unsweetened applesauce to add moisture while cutting down on fat content.
- Zesty Twist: Incorporate lemon or orange zest into the batter for a refreshing citrus kick that elevates the cake’s brightness.
The possibilities are endless! And if you love experimenting with cakes, check out our amazing Easy Coconut Cake Vape Recipe for more delicious inspiration! Or try adding a fruity sensation with our Strawberry Cake Filling Recipe for an upgraded dessert!
Make Ahead Options
This Pecan Zucchini Bundt Cake is perfect for meal prep enthusiasts! You can grate the zucchini and measure out the dry ingredients (flour, baking powder, baking soda, and spices) up to 24 hours in advance; simply store them separately in the refrigerator to maintain freshness. For the best quality, whisk together the wet ingredients (eggs, sugar, and oil) just before baking. When you’re ready to enjoy this delightful cake, mix everything together, fold in the pecans and raisins, and bake as directed. Not only will this approach save you time on busy weekdays, but it ensures that your cake will be just as delicious when finished!
Pecan Zucchini Bundt Cake Recipe FAQs
How do I select the best zucchini for this recipe?
Absolutely! When choosing zucchini for this Pecan Zucchini Bundt Cake, look for medium-sized zucchinis that are firm and have a glossy skin. Avoid any that have dark spots or are overly soft, as these can indicate overripeness. If you come across larger zucchini, be sure to cut them open and remove the seeds, as they can add unwanted moisture to the cake.
What’s the best way to store leftover Pecan Zucchini Bundt Cake?
Very! Store your leftover Pecan Zucchini Bundt Cake in an airtight container at room temperature for about 3 days. If you want it to last a little longer, the fridge is also a great option—just make sure it’s well-sealed, and it should stay fresh for up to a week.
Can I freeze the Pecan Zucchini Bundt Cake?
Absolutely! Freezing this cake is a wonderful way to keep it fresh for later. After it cools completely, wrap it tightly in plastic wrap and then in foil for added protection. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and warm it in the microwave for a quick, cozy treat!
What should I do if my cake turned out dense or heavy?
If your Pecan Zucchini Bundt Cake is dense, there are a couple of things to check for next time. First, ensure that you’re squeezing out excess moisture from the grated zucchini but not excessively, as some moisture is necessary. Additionally, be cautious not to overmix once you add the flour, as this can lead to gluten development, resulting in a tougher texture. Aim to mix just until the ingredients are combined for that light, tender crumb.
Can I make this recipe nut-free?
The more the merrier! Yes, you can absolutely make this Pecan Zucchini Bundt Cake nut-free. Simply omit the pecans entirely, or substitute them with seeds like pumpkin or sunflower seeds for a satisfying crunch without the nuts. You can still enjoy all the flavors and moisture of this delightful cake without any nuts!
What are some alternative ingredients I can use?
Very! This recipe is quite versatile. For a vegan option, replace the eggs with unsweetened applesauce—1/4 cup per egg or use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg, set aside for 5 minutes to thicken). You can also swap out sugars, using brown sugar for a richer flavor or maple syrup for a natural sweetener if you’re looking for a healthier option!
Delicious Pecan Zucchini Bundt Cake for Cozy Mornings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease the bundt pan with butter or baking spray.
- Mix together the eggs, sugar, and oil until smooth for about 2-3 minutes.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually combine the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and vanilla extract gently into the batter.
- Stir in chopped pecans and raisins (or dates) into the batter by hand.
- Pour the batter into the bundt pan, smoothing the top, filling about 2/3 of the way.
- Bake in the preheated oven for approximately 45 minutes or until a toothpick comes out clean.
- Let the cake cool in the bundt pan for 10 minutes before inverting onto a wire rack.
