Description
This Pecan Zucchini Bundt Cake combines the earthiness of fresh grated zucchini with crunchy pecans and warm spices to create a moist, tender, and flavorful cake perfect for any occasion. Easy to make with pantry staples, it delivers a comforting and nutty sweet treat that’s great for breakfast, tea, or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups grated fresh zucchini, excess moisture squeezed out
- 1 cup chopped pecans
- 2 1/2 cups all-purpose flour (or gluten-free baking blend with xanthan gum for gluten-free option)
- 1 1/2 cups packed brown sugar
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Prepare Your Ingredients: Grate fresh zucchini and gently squeeze out any excess moisture using a clean kitchen towel. Roughly chop the pecans so they distribute evenly and add texture.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, and salt to form the dry base for the cake.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with brown sugar until smooth and slightly fluffy. Add vegetable oil and vanilla extract, mixing well before folding in the grated zucchini.
- Bring It All Together: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Stir in the chopped pecans last for added crunch.
- Bake the Cake: Pour the batter into a greased bundt pan and smooth the top. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Dry your zucchini well to avoid a soggy cake.
- Do not overmix the batter to keep the cake tender and moist.
- Use room temperature eggs and oil for better mixing.
- Rotate the bundt pan halfway during baking for even browning.
- Allow the cake to cool slightly before removing from the pan to prevent breakage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pecan zucchini bundt cake, moist zucchini cake, nutty zucchini dessert, gluten-free bundt cake, easy bundt cake recipe
