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Pecan Zucchini Bundt Cake

Moist Pecan Zucchini Bundt Cake for Ultimate Comfort Desserts

This Pecan Zucchini Bundt Cake is a deliciously moist dessert combining zucchini and pecans for ultimate comfort.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220

Ingredients
  

For the Cake
  • 1 medium Zucchini Drained to remove excess moisture
  • 3 Eggs Room temperature
  • 1.5 cups Sugar Adjust sweetness to preference
  • 0.5 cups Vegetable Oil Can substitute with applesauce
  • 2 cups All-Purpose Flour Whole wheat flour can be used
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Can replace with nutmeg or cardamom
  • 1 teaspoon Vanilla Extract Optional
  • 1 cup Pecans Can substitute with chocolate chips or dried fruits
  • 1 cup Raisins Optional

Equipment

  • Bundt pan
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. Whisk together the eggs, sugar, and vegetable oil until smooth.
  3. Sift in the flour, baking powder, baking soda, salt, and cinnamon while gently mixing.
  4. Fold in the drained zucchini and vanilla extract.
  5. Stir in the pecans and raisins or chocolate chips.
  6. Pour the batter into the bundt pan and bake for approximately 45 minutes.
  7. Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack.
  8. Dust with powdered sugar or top with cream cheese if desired, and serve.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This cake is perfect for breakfast or as a dessert, and can be stored for several days.

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