Name: Pecan Zucchini Bundt Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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

Jump to Recipe

If you’re on the hunt for a show-stopping dessert that blends comforting flavors, nutty crunch, and a sneaky dose of veggies, let me introduce you to my all-time favorite: Pecan Zucchini Bundt Cake. This beauty is ultra-moist thanks to shredded zucchini, deeply fragrant with cinnamon and vanilla, loaded with pecans and plump raisins, and baked into a gorgeous golden ring. Whether you’re hosting a family gathering or craving a cozy afternoon treat, you’ll love how the earthy zucchini, sweet raisins, and toasty pecans mingle in every delicious bite. Trust me, this cake isn’t just a fantastic way to use up summer zucchinis—it’s pure joyful baking in Bundt form.

Pecan Zucchini Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pecan Zucchini Bundt Cake is in its simple, honest ingredients—each one works hard to build up the flavor, create irresistible texture, and add a touch of natural beauty to your bake. Have a little fun with your preparation: as you gather your ingredients, think about how they’ll all come together in the final, stunning cake.

Eggs: These provide essential structure, richness, and help your cake hold together beautifully.
Granulated sugar: Sweetens the batter and keeps the crumb tender and moist.
Vegetable oil: The secret to an ultra-moist Bundt cake with a soft crumb and rich flavor.
All-purpose flour: The sturdy base that brings all the elements into harmony for a perfect slice.
Baking powder: Gives the cake a gentle lift, ensuring a soft, fluffy texture.
Baking soda: Works with the zucchini for extra rise and a beautiful crumb.
Salt: A pinch is all you need to balance sweet notes and bring forward the other flavors.
Ground cinnamon: Fills every bite with a warm, fragrant spice that’s simply irresistible.
Shredded zucchini: Adds amazing moisture, tenderness, and sneaks in a bit of veggie goodness.
Vanilla essence: Infuses the cake with aromatic depth and a rich, sweet background note.
Chopped pecans: Nutty crunch in every slice, plus chewiness and toasty flavor when baked.
Raisins: Sweet, plump bites that add bursts of flavor and contrast the nuttiness perfectly.

How to Make Pecan Zucchini Bundt Cake

Step 1: Prep Your Oven and Bundt Pan

Let’s get started with a little prep. Preheat your oven to 350°F (175°C) so it’s plenty warm when your cake is ready to bake. While the oven heats, generously grease and flour your Bundt pan—this step is key for a beautiful, clean release. You can also use a trusty non-stick baking spray to make life a bit easier. A well-prepared pan is the secret to preserving that gorgeous cake shape!

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine eggs, granulated sugar, and vegetable oil. Using a mixer set on medium-low, blend them together until the mixture is smooth, silky, and a bit lighter in color. This base sets the tone for a moist, tender Pecan Zucchini Bundt Cake, marrying richness and sweetness in every bite.

Step 3: Add Dry Ingredients

It’s time for the stars of structure: Add flour, baking powder, baking soda, salt, and cinnamon right into your wet mixture. Continue mixing on medium-low speed until you have a batter that’s well combined and lump-free, flecked with cinnamon for a whiff of warmth you’ll notice even before baking.

Step 4: Incorporate Zucchini and Vanilla

Take a moment to squeeze the extra liquid from your grated zucchini—this little move prevents a soggy cake and ensures just the right amount of moisture. Add that gorgeous green zucchini and vanilla essence to the bowl and mix until they’re fully blended in. You’ll see the batter take on a lovely flecked appearance, which bakes up into beautiful specks throughout your finished cake.

Step 5: Fold in Raisins and Nuts

Switch to a spatula or wooden spoon and gently fold in the chopped pecans and raisins. Hand-mixing at this stage helps those delicious bits stay whole and evenly scattered, so every generous slice of your Pecan Zucchini Bundt Cake has plenty of pecans and raisins nestled throughout.

Step 6: Bake the Cake

Pour that luscious batter evenly into your prepared Bundt pan. Place it in your preheated oven and bake for about 45 minutes—your kitchen will be filled with warm, cinnamon-spiced happiness! Test for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready. Let it cool in the pan before turning out your beautiful Bundt for all to admire.

How to Serve Pecan Zucchini Bundt Cake

Garnishes

Dress up your cake with a dusting of powdered sugar, a simple vanilla glaze, or a handful of additional chopped pecans on top for a show-stopping finish. Edible flowers or a few fresh zucchini ribbons can add a touch of whimsy and natural color, turning your Pecan Zucchini Bundt Cake into a bakery-worthy centerpiece.

Side Dishes

This cake pairs wonderfully with a cup of hot coffee, spiced chai, or cool vanilla ice cream. For brunch, serve alongside a fruit salad brimming with berries and citrus for bright contrast, or offer it with a dollop of lightly sweetened whipped cream to emphasize those cozy flavors.

Creative Ways to Present

Transform individual slices into charming mini-cakes with a drizzle of caramel or cream cheese frosting. For special occasions, stack the cake with layers of whipped mascarpone, then top with roasted pecans for an indulgent twist. Hosting friends? Serve petite Bundtlets or cubes skewered with fresh fruit for a playful, party-ready dessert board.

Make Ahead and Storage

Storing Leftovers

Any leftover Pecan Zucchini Bundt Cake keeps well at room temperature in an airtight container for up to three days. If your kitchen is warm, consider transferring the cake to the fridge, where it’ll stay fresh and flavorful for several extra days. Just keep it tightly wrapped to prevent it from drying out.

Freezing

This cake is freezer-friendly! Allow the Bundt to cool completely, then wrap it snugly in plastic wrap and a layer of foil. You can freeze the whole cake or individual slices for easy snacking down the line. When you’re craving a slice, simply thaw overnight in the fridge or let it sit at room temperature for a couple of hours.

Reheating

For that just-baked warmth, pop individual slices in the microwave for 10–15 seconds or warm larger sections in a 300°F oven (covered with foil) for about 10 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra cozy treat.

FAQs

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

Absolutely! Whole wheat flour adds a pleasant nuttiness and extra fiber. For best texture, try using half whole wheat and half all-purpose flour, as a full swap might make the cake denser.

Do I need to peel the zucchini before shredding?

No peeling necessary! The skin is tender, nutritious, and adds lovely green flecks throughout the cake. Just give the zucchini a good wash and grate away.

Can I skip the raisins or substitute another dried fruit?

Yes, feel free to tailor the mix-ins to your taste. If raisins aren’t your thing, try dried cranberries, chopped dates, or even golden raisins. You can also omit them completely if you prefer a pure pecan experience.

What if I don’t have a Bundt pan?

No Bundt pan? No problem! Bake the batter in a standard 9×13-inch pan or divide it among two loaf pans. Check for doneness a bit sooner, as the bake time may be reduced.

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

Greasing and flouring your Bundt pan thoroughly is the best insurance against sticking. Use a pastry brush to work oil into all the nooks, then dust with flour. A good-quality non-stick baking spray can work wonders too!

Final Thoughts

Give this Pecan Zucchini Bundt Cake a try and watch it become a go-to for gatherings, gifting, or when you simply need a slice of something cozy. Its perfect pairing of warm spice, crunchy nuts, and beautifully moist crumb will have everyone asking for seconds. Happy baking!

Pecan Zucchini Bundt Cake Recipe

★★★★★

4.8 from 27 reviews

Author: Zoe
Total Time: 1 hour 5 minutes
Yield: 1 bundt cake (12 slices) 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of a moist and flavorful Pecan Zucchini Bundt Cake. This cake is a perfect blend of sweetness from raisins, crunchiness from pecans, and a hint of warmth from cinnamon, all wrapped in a moist zucchini-infused batter.

Instructions

Prepare the Oven and Bundt Pan
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan. Alternatively, use a non-stick baking spray.
Mix Wet Ingredients
In a large bowl, combine eggs, sugar, and oil. Mix on medium-low speed until smooth.
Add Dry Ingredients
Add flour, baking powder, baking soda, salt, and cinnamon. Mix until fully incorporated.
Incorporate Zucchini and Vanilla
Add squeezed zucchini and vanilla to the batter. Mix thoroughly.
Fold in Raisins and Nuts
Gently stir in raisins and nuts by hand.
Bake the Cake
Pour batter into the pan and bake at 350°F (175°C) for about 45 minutes. Check doneness with a toothpick. Cool before serving.

Notes

You can add a cream cheese glaze or dust the cake with powdered sugar for extra sweetness.
This cake freezes well and can be stored for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American