Pecan Zucchini Bundt Cake Recipe

If you’re hunting for a cozy dessert that bridges late-summer garden bounty and a hint of old-fashioned Southern charm, look no further than this Pecan Zucchini Bundt Cake. This cake delivers the perfect moist crumb, aromatic cinnamon warmth, rich toasty pecans, and subtle sweetness from zucchini—all wrapped up in an eye-catching Bundt shape. It’s the kind of treat that feels just fancy enough for a special gathering, yet down-to-earth enough for a simple family coffee break.

Ingredients You’ll Need

The beauty of this Pecan Zucchini Bundt Cake lies in its humble ingredients—each one pulling its weight to craft a cake with amazing flavor and melt-in-your-mouth texture. Just a handful of kitchen staples and some seasonal produce come together to make something truly special.

• Eggs: These provide structure and moisture, helping to bind the batter together for a tall, tender Bundt.
• Granulated sugar: Brings the perfect amount of sweetness and helps create that caramelized golden crust.
• Vegetable oil: For a lusciously soft crumb and long-lasting moistness—don’t sub in butter here!
• All-purpose flour: The sturdy base that supports those generous mix-ins.
• Baking powder and baking soda: Your leavening duo, ensuring a nice, even rise and preventing the cake from becoming dense.
• Salt: Just a touch, to balance all the sweetness and boost the flavors.
• Ground cinnamon: The spice that ties it all together with warmth and depth.
• Shredded zucchini: Adds unbeatable moisture as well as a fresh, subtle garden flavor—make sure to drain it well!
• Vanilla essence: Imparts subtle aromatic notes that complement both pecans and cinnamon beautifully.
• Chopped pecans: Toasty, buttery crunch in every slice—don’t skip these!
• Raisins: Plump little pops of sweetness that contrast the nutty, earthy flavors.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prepare the Oven and Bundt Pan

Get started by preheating your oven to 350°F (175°C). This may seem like a routine step, but even heat is especially important for Bundt cakes with all their nooks and crannies. Grease and flour your Bundt pan liberally—nobody wants a gorgeous cake stuck in the pan! If you have baking spray with flour in it, that’s a speedy (and effective) alternative.

Step 2: Mix Wet Ingredients

In a generous-sized mixing bowl, combine the eggs, sugar, and oil. Using a stand mixer or hand mixer set to medium-low, blend until this trio is smooth, pale, and slightly thickened. This first mix ensures your cake will have a velvety crumb and stay fresh for days.

Step 3: Add Dry Ingredients

Now’s the time for all the dry bowl magic: tip in your flour, baking powder, baking soda, salt, and cinnamon. Blend on medium-low until everything is just combined. You’ll want to avoid over-mixing at this stage to keep your Pecan Zucchini Bundt Cake extra tender.

Step 4: Incorporate Zucchini and Vanilla

Give that shredded zucchini a gentle squeeze to remove excess water (a tea towel works brilliantly) so it doesn’t dilute your batter. Stir it in along with the vanilla essence. The batter might look a little lumpy, but that’s perfect—those flecks of green will bake up into pure moist goodness.

Step 5: Fold in Raisins and Nuts

Time to get those hands involved! Switch to a sturdy spatula or wooden spoon and gently fold in the chopped pecans and raisins. By mixing these in by hand, you ensure they’re evenly dotted throughout the cake, lending surprises of sweetness and crunch to every slice without toughening the batter.

Step 6: Bake the Cake

Pour your fragrant batter into the prepared Bundt pan and smooth the top. Slide the pan into the preheated oven and bake for about 45 minutes. When the top springs back gently to the touch and a toothpick inserted in the center comes out clean, your Pecan Zucchini Bundt Cake is done. Let it cool completely in the pan before inverting onto a rack or platter—patience is rewarded with clean edges and no sticking.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

A dusting of powdered sugar is a classic touch—you really can’t go wrong with that snowy look for this Bundt. For an extra dose of elegance (or if you want to make it brunch-worthy), drizzle with a quick glaze made from powdered sugar and a teaspoon or two of vanilla or orange juice. For a rustic, autumnal flourish, sprinkle extra toasted pecans right over top before slicing.

Side Dishes

The Pecan Zucchini Bundt Cake really shines with a nice cup of coffee or spiced chai on the side. For a slightly more decadent experience, serve with a dollop of whipped cream or a small scoop of vanilla ice cream. If you’re feeling ambitious, pair it with a tart fruit compote (strawberries or stewed apples work beautifully) to complement the spices.

Creative Ways to Present

Bundt cakes are made for eye-catching centerpieces—let that gorgeous shape shine! Stack slices with layers of lightly sweetened cream cheese frosting between them for a mini layer cake effect. Or, wrap individual slices in parchment tied with twine for take-home treats after a gathering or bake sale. For brunch, try toasting a slice and serving it warm with a pat of butter.

Make Ahead and Storage

Storing Leftovers

Once your Pecan Zucchini Bundt Cake is completely cool, cover it tightly with plastic wrap or store in an airtight container at room temperature for up to three days. If your kitchen is warm or humid, pop it in the fridge to prevent spoilage, but let it come to room temperature before serving for best texture.

Freezing

This cake freezes like a dream. Wrap cooled slices or the whole cake (without glaze) in a layer of plastic wrap followed by aluminum foil, then place in a freezer bag. It keeps well for up to three months. Thaw at room temperature, still wrapped, for best results—your future self will thank you!

Reheating

To freshen up a slice, warm it briefly in the microwave (about 10-15 seconds per slice works well) or in a 300°F oven for a few minutes. If serving slices with glaze or icing, reheat before drizzling so nothing melts away.

FAQs

Can I substitute walnuts or another nut for pecans?

Absolutely! Walnuts work beautifully, and even chopped hazelnuts or pistachios bring a fun twist. Just make sure to toast your nuts first for the best flavor and crunch in your Pecan Zucchini Bundt Cake.

Do I need to peel the zucchini beforehand?

No need to peel! The skin is tender and will bake right into the cake. It also adds those lovely green flecks that make each slice of Pecan Zucchini Bundt Cake so tempting.

Can I skip the raisins?

If raisins aren’t your thing, feel free to leave them out or replace with dried cranberries or chopped dates for a different flavor profile. The recipe is forgiving—make it your own!

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute up to half of the all-purpose flour with whole wheat if you want a nuttier, slightly denser texture. If you try full whole wheat, be sure to add a splash more oil or a tablespoon of milk for moisture.

How do I keep my cake from sticking to the Bundt pan?

Generously grease every nook and cranny of the pan with butter or nonstick spray, then dust with flour and tip out the excess. Some bakers swear by the “cake-release paste” method—mix equal parts softened butter, flour, and a little oil, then paint it on for extra insurance.

Final Thoughts

If ever a cake could win over everyone at the table, it’s this Pecan Zucchini Bundt Cake. Whether you’re using up a bumper crop of zucchini or just craving a comforting, nutty treat, I hope you’ll give this recipe a whirl. There’s something truly special about baking it from scratch and sharing thick, spiced slices with friends and family—enjoy every bite!

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