Name: Pecan Zucchini Bundt Cake
Prep time: 20 min
Cook time: PT-487488H54M18S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ tsp baking powder; 1 tsp baking soda; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp salt; 1 cup granulated sugar; ½ cup brown sugar, packed; 3 large eggs; 1 cup vegetable oil (or melted butter); 2 tsp vanilla extract; 2 cups shredded zucchini (about 2 medium zucchinis); 1 cup chopped pecans (plus extra for garnish); For the glaze (optional):; ½ cup powdered sugar; 1 tbsp milk or heavy cream; ½ tsp vanilla extract

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Pecan Zucchini Bundt Cake is a moist, flavorful dessert that combines the sweetness of zucchini with the richness of toasted pecans and warm spices. With a soft, tender crumb and a delightful crunch from the pecans, this cake is perfect for dessert, tea time, or any special occasion. The Bundt shape makes it extra impressive while being incredibly easy to prepare!

Why You’ll Love This Recipe

Moist and tender cake thanks to zucchini and oil.
Crunchy, nutty texture from toasted pecans.
Warmly spiced with cinnamon and nutmeg.
Easy to make and perfect for a crowd.
A great way to sneak in veggies for a healthier dessert option.

Pecan Zucchini Bundt Cake

Ingredients

For the cake:

2 cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs
1 cup vegetable oil (or melted butter)
2 tsp vanilla extract
2 cups shredded zucchini (about 2 medium zucchinis)
1 cup chopped pecans (plus extra for garnish)

For the glaze (optional):

½ cup powdered sugar
1 tbsp milk or heavy cream
½ tsp vanilla extract

Directions

For the cake:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded zucchini and chopped pecans until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

For the glaze (optional):

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle-able.
Once the cake has cooled, drizzle the glaze over the top of the Bundt cake.
Garnish with additional chopped pecans if desired.

Servings and timing

This recipe makes about 12–14 slices and takes 20 minutes of prep time plus 50–60 minutes of baking.

Variations

Add chocolate chips or raisins for extra sweetness.
Substitute the pecans with walnuts or almonds for a different nutty flavor.
Use applesauce instead of oil for a lower-fat option.
For a tropical twist, add shredded coconut to the batter.
Spice it up with ground ginger or cloves for extra warmth.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be stored in the fridge for up to 1 week. If you want to freeze it, wrap the cake in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better the next day as the flavors have more time to develop.

Do I need to peel the zucchini?

No, you can leave the peel on the zucchini for extra texture and nutrients. Just make sure to grate it finely and squeeze out excess moisture if it’s too watery.

Can I make this cake without the glaze?

Absolutely! The cake is delicious on its own, or you can dust it with powdered sugar for a simpler finish.

Can I make this cake in a regular round pan?

Yes, you can use a regular 9-inch round cake pan. Just adjust the baking time, checking for doneness after 40–45 minutes.

How do I make sure the cake doesn’t stick to the pan?

Be sure to grease and flour your Bundt pan well, or use a non-stick spray with flour to help with easy release.

Can I use frozen zucchini?

Yes, thaw and drain the zucchini thoroughly before using it in the recipe.

Can I substitute the eggs?

Yes, you can substitute with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or an egg replacer if you need to make the cake vegan.

Conclusion

Pecan Zucchini Bundt Cake is the perfect dessert to enjoy with a cup of coffee or tea. The moist cake, combined with the crunch of pecans and the warmth of spices, makes it a comforting treat that’s ideal for any occasion. It’s a great way to use up extra zucchini, and it’s sure to be a hit with family and friends!

Chef MARTHA

Pecan Zucchini Bundt Cake

Why You’ll Love This Recipe

Ingredients