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Pecan Zucchini Bundt Cake

Pecan Zucchini Bundt Cake

  • Author: Samuel
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pecan Zucchini Bundt Cake is a moist and tender dessert that combines fresh shredded zucchini and toasted pecans for a perfect nutty crunch. Flavored with warm spices and natural sweetness, it is ideal for afternoon tea, special occasions, or any time you crave a comforting yet not overly sweet treat. Its beautiful Bundt shape makes it visually impressive and a delightful homemade indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Main Additions

  • 2 cups grated zucchini, excess moisture squeezed out
  • 1 cup chopped pecans, toasted

Instructions

  1. Prepare and toast the pecans: Lightly toast the chopped pecans in a dry skillet over medium heat, stirring frequently until fragrant and golden to deepen their flavor and enhance the crunch.
  2. Grate the zucchini: Wash fresh zucchini and grate using a box grater or food processor. Gently squeeze out excess moisture using a clean kitchen towel to prevent the cake from becoming soggy while retaining moisture for tenderness.
  3. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to create a flavorful base.
  4. Combine wet ingredients: In a separate bowl, beat the eggs with vegetable oil and vanilla extract until smooth and slightly frothy, preparing the wet mixture that will bind everything.
  5. Bring it all together: Gradually fold the wet ingredients into the dry mixture, then gently stir in the grated zucchini and toasted pecans. Mix just until evenly combined to keep the cake light and fluffy.
  6. Bake the cake: Pour the batter into a well-greased Bundt pan. Bake at 350°F (175°C) for 50-60 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 to cool completely.

Notes

  • Do not overmix the batter to avoid a dense cake.
  • Use fresh zucchini for optimal texture and moisture.
  • Toast pecans fully but watch carefully to prevent burning.
  • Use room temperature eggs and oil for uniform mixing.
  • Allow cake to cool before slicing for cleaner pieces and better flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: pecan, zucchini, bundt cake, moist cake, toasted nuts, warm spices, homemade dessert

Find it online: https://quicktastykitchen.com/pecan-zucchini-bundt-cake/