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Pecan Zucchini Bundt Cake

Delicious Pecan Zucchini Bundt Cake for Cozy Mornings

Delicious Pecan Zucchini Bundt Cake, a flavorful combination of zucchini and pecans, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Can substitute with applesauce for a vegan option.
  • 1 ½ cups Sugar Brown sugar can be used for richer flavor.
  • 1 cup Oil Can be replaced with applesauce or yogurt.
  • 2 cups Flour Whole wheat flour can be a healthier alternative.
  • 2 teaspoons Baking Powder Ensure it is fresh.
  • 1 teaspoon Baking Soda Check potency regularly.
  • 1 teaspoon Salt Essential to balance sweetness.
  • 1 teaspoon Cinnamon Nutmeg can be substituted.
  • 2 cups Grated Zucchini Remove seeds from larger zucchini.
  • 2 teaspoons Vanilla Extract Almond extract can provide a unique twist.
  • 1 cup Pecans Can substitute with walnuts or omit.
  • 1 cup Raisins (or Dates) Feel free to omit if preferred.
Optional Toppings
  • 1 cup Cream Cheese Frosting Try adding a hint of lemon for brightness.
  • ½ cup Powdered Sugar A simple dusting for elevating presentation.

Equipment

  • bundt pan
  • electric mixer
  • mixing bowls
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the bundt pan with butter or baking spray.
  2. Mix together the eggs, sugar, and oil until smooth for about 2-3 minutes.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually combine the dry ingredients into the wet ingredients, mixing until just combined.
  5. Fold in the grated zucchini and vanilla extract gently into the batter.
  6. Stir in chopped pecans and raisins (or dates) into the batter by hand.
  7. Pour the batter into the bundt pan, smoothing the top, filling about 2/3 of the way.
  8. Bake in the preheated oven for approximately 45 minutes or until a toothpick comes out clean.
  9. Let the cake cool in the bundt pan for 10 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure to drain the zucchini well and be cautious not to overmix the batter to keep it light and tender.

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