Deliciously Moist Pecan Zucchini Bundt Cake Recipe
A delightful Pecan Zucchini Bundt Cake that's moist, quick to prepare, and a sneaky way to enjoy vegetables in your dessert.
Equipment
- Bundt pan
- mixing bowl
- Hand mixer
- spatula
- Grater
Ingredients
For the Batter
- 2 large eggs A key ingredient that adds moisture and structure to the cake.
- 1 cup sugar Sweetens the cake perfectly, balancing the zucchini’s mild flavor.
- ½ cup vegetable oil Keeps the cake irresistibly moist and tender.
- 2 cups all-purpose flour Provides the backbone of this delightful bundt cake.
- 2 teaspoon baking powder Helps the cake rise, giving it a light, airy texture.
- 1 teaspoon baking soda Works with the baking powder for a fluffy crumb.
- ½ teaspoon salt Enhances all the flavors in your Pecan Zucchini Bundt Cake.
- 1 teaspoon cinnamon Adds a warm, aromatic spice that pairs beautifully with zucchini.
For the Zucchini
- 2 cups grated zucchini (medium-sized) Moisture and nutrition in every slice; just remember to pat it dry!
- 1 teaspoon vanilla extract Elevates the flavors and adds a lovely depth to your cake.
Optional Add-ins
- 1 cup raisins A sweet surprise that brings a burst of flavor to your cake.
- 1 cup chopped nuts Adds a crunchy texture; pecans are ideal for complementing the zucchini.
Instructions
Step-by-Step Instructions for Pecan Zucchini Bundt Cake
- Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing it with butter and dusting it with flour.
- In a large mixing bowl, combine the eggs, sugar, and vegetable oil. Blend until smooth and creamy, approximately 2-3 minutes.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the wet mixture. Mix on medium-low speed until fully incorporated.
- Grate the zucchini and pat it dry with paper towels. Set aside.
- Fold the grated zucchini and vanilla extract into the batter until evenly distributed.
- Add optional ingredients like raisins and chopped nuts, folding them gently into the batter.
- Spoon the batter into the prepared bundt pan, smoothing the top and tapping to remove air bubbles.
- Bake for approximately 45 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Pat your grated zucchini dry to maintain the perfect texture. Be careful not to overmix the batter to ensure a light and fluffy cake.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 14gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg
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