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.
Ingredients
Wet Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup oil (vegetable)
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
Additional Ingredients:
- 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. 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
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake, Pecan Cake, Bundt Cake Recipe
