Pecan Zucchini Bundt Cake Recipe
Indulge in the delightful combination of pecans and zucchini with this moist and flavorful Pecan Zucchini Bundt Cake. Perfect for any occasion, this cake is a wonderful way to enjoy the goodness of zucchini in a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup oil (vegetable)
- 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
- 3 teaspoons vanilla essence
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Prepare the Oven and Bundt Pan: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Wet Ingredients: Combine eggs, sugar, and oil in a large bowl. Mix until smooth.
- Add Dry Ingredients: Blend in flour, baking powder, baking soda, salt, and cinnamon.
- Incorporate Zucchini and Vanilla: Add zucchini and vanilla to the batter.
- Fold in Raisins and Nuts: Gently mix in raisins and pecans.
- Bake the Cake: Pour batter into the pan and bake for 45 minutes at 350°F (175°C).
Notes
- You can add a cream cheese glaze for extra sweetness.
- This cake freezes well for future enjoyment.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Bundt Cake
Find it online: https://cookwithruby.com/pecan-zucchini-bundt-cake-recipe/
