If you’ve been staring at that pile of zucchini from the garden or farmers market wondering what in the world to do with it—let me introduce you to my Pecan Zucchini Bundt Cake. This cake is everything a cozy dessert should be: moist, warmly spiced, and just sweet enough without being heavy.
Now, I’ll admit—when I first baked this for my kids, I didn’t tell them there was zucchini inside. (Shhh, mom trick.) And guess what? They devoured it, pecans and all. So, if you’ve got picky eaters or just love a cake that doubles as both dessert and a “veggie victory,” you’re in for a treat.
Table of Contents
Why You’ll Love This Pecan Zucchini Bundt Cake
- It’s super moist and tender thanks to the zucchini.
- The pecans add crunch in every bite.
- Perfect for using up extra garden zucchini.
- Tastes even better the next day.
- A no-fuss recipe that looks impressive for gatherings.
What Does Pecan Zucchini Bundt Cake Taste Like?
Think of this cake as a cozy hug in dessert form. You get the warm cinnamon spice, little bursts of sweetness from raisins, and that nutty crunch of pecans. The zucchini melts into the batter—you won’t even know it’s there except for the incredible texture it creates.
Ingredients You’ll Need for Pecan Zucchini Bundt Cake
Before we dive into mixing bowls and bundt pans, let’s take a closer look at the star players that make this Pecan Zucchini Bundt Cake so moist, flavorful, and absolutely irresistible. Each ingredient has a role to play—kind of like the way every family member brings something different to the dinner table. (Except this time, no one’s complaining about veggies in dessert!)
- Fresh Zucchini (2 cups, shredded and squeezed dry):
The humble zucchini is the secret behind this cake’s melt-in-your-mouth texture. Don’t worry—you won’t taste “zucchini” at all. It simply adds moisture and softness, making the cake feel almost custardy inside while staying light. Be sure to squeeze out the extra liquid after shredding to keep the batter from getting too watery. - All-Purpose Flour (2 cups):
This is the base that gives the cake structure. Stick with standard all-purpose flour for the perfect crumb—nothing too heavy, nothing too light. - Sugar (2 cups granulated):
Balances the earthiness of the zucchini and the warmth of the cinnamon. It also helps create that golden-brown crust we all love. - Eggs (3 large):
Eggs are the glue that bind everything together, adding richness and helping the cake rise beautifully in your bundt pan. - Vegetable Oil (3/4 cup):
Unlike butter, oil keeps this cake moist for days. It also makes the mixing process foolproof—no need to soften anything beforehand. - Ground Cinnamon (3 teaspoons):
Cinnamon brings warmth and coziness, turning zucchini into something you crave in a dessert. If you’re a fan of spiced cakes, you’ll love this blend (it reminds me a little of my Apple Spice Cake, which has a similar “snuggle up” vibe). - Baking Powder (1/2 teaspoon) + Baking Soda (2 teaspoons):
The dynamic duo that gives this cake its perfect lift and airy texture. Without them, you’d have zucchini brick instead of cake. - Salt (1 teaspoon):
Just a pinch brings out the sweetness of the sugar and balances the flavors. - Vanilla Essence (3 teaspoons):
Vanilla adds depth and ties together the cinnamon, zucchini, and sugar into one cozy bite. - Pecans (1 cup, chopped):
The nutty crunch of pecans makes this bundt cake sing. Toast them lightly before folding in for even more flavor. - Raisins (1/2 cup):
Little bursts of natural sweetness scattered through the cake. If raisins aren’t your thing, swap them with dried cranberries or chopped dates.
👉 With these pantry staples and a couple of zucchinis, you’ll have everything you need to whip up a Pecan Zucchini Bundt Cake that’s moist, spiced, and bursting with nutty goodness.
Step-by-Step Instructions for Making Pecan Zucchini Bundt Cake
Baking this Pecan Zucchini Bundt Cake isn’t complicated at all—it’s one of those recipes that looks fancy but comes together with simple pantry staples and a little love. Let’s go step by step so you feel confident from start to finish.
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab your bundt pan. Generously grease it with butter or cooking spray, and then dust with flour. This extra step makes all the difference when it comes time to release your cake—it should slide out like a dream.
Pro Tip: If you’ve ever had a cake stick to the pan (I have, and yes, it was heartbreaking), you know why this step is non-negotiable.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together 3 eggs, 2 cups of sugar, and ¾ cup of vegetable oil. If you’re using an electric mixer, set it on medium speed until the mixture looks smooth and slightly pale.
This step is where the magic begins—the eggs bring richness, the sugar sweetens, and the oil locks in that moist texture that makes this Pecan Zucchini Bundt Cake irresistible even a day or two later.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Slowly add this dry mixture to your wet ingredients, blending on low speed or stirring by hand until everything just comes together.
Don’t overmix—overworking the batter can make the cake tough instead of tender. Think of it like making my Apple Cider Cake: gentle mixing always leads to the softest crumb.
Step 4: Add the Zucchini and Vanilla
Now for the star—2 cups of shredded zucchini. Before adding, be sure to squeeze out the extra water using a clean kitchen towel or cheesecloth. This keeps the batter from becoming too wet. Stir in the zucchini along with vanilla essence, and mix until everything is evenly distributed.
The zucchini practically disappears into the cake, leaving behind just the moisture and that tender crumb texture.
Step 5: Fold in Pecans and Raisins
Time to bring in the fun extras—chopped pecans and raisins. Gently fold them into the batter with a spatula. Folding by hand ensures you don’t overmix, and it also helps the nuts and raisins stay evenly spread out instead of sinking to the bottom.
Optional twist: If raisins aren’t your favorite, swap them for dried cranberries or even mini chocolate chips for a slightly sweeter version.
Step 6: Bake to Perfection
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Place it in your preheated oven and bake for about 45 minutes.
To check for doneness, insert a toothpick into the thickest part of the cake. If it comes out clean (or with just a few moist crumbs), your Pecan Zucchini Bundt Cake is ready.
Step 7: Cool and Serve
Here’s the hardest part: waiting. Let the cake cool in the pan for at least 15–20 minutes before flipping it out onto a wire rack. Once cooled completely, slice it up and serve with a hot cup of coffee or tea.
Trust me—the aroma of cinnamon, pecans, and vanilla will have everyone wandering into the kitchen before you even announce dessert is ready.
👉 And that’s it—you’ve just baked a moist, spiced, nutty, and crowd-pleasing Pecan Zucchini Bundt Cake that’s just as perfect for a Sunday brunch as it is for a holiday dessert table.
Tips and Tricks for Perfect Pecan Zucchini Bundt Cake
- Squeeze the zucchini well—too much liquid will make the cake soggy.
- Don’t overmix after adding the flour—this keeps the cake tender.
- Swap raisins for dried cranberries or chopped dates for variety.
- Make it ahead—the flavor actually deepens overnight.
Storage
- Store at room temperature (covered) for up to 3 days.
- Refrigerate for up to a week.
- Freeze slices in airtight bags for up to 3 months—perfect for a lunchbox treat.
FAQs
Can I make this without nuts?
Yes! Just leave out the pecans, or replace them with sunflower seeds for crunch.
Do I need to peel the zucchini?
Nope—just wash, grate, and squeeze. The skin melts right into the cake.
Can I use a loaf pan instead of a bundt?
Absolutely. You may just need to adjust the bake time slightly (closer to 50–55 minutes).
Conclusion
This Pecan Zucchini Bundt Cake is proof that vegetables and dessert can get along beautifully. It’s moist, nutty, lightly spiced, and honestly—just what a busy mom (or grandmother, or auntie, or anyone with a sweet tooth) needs on the table.
If you love this recipe, you might also enjoy my Apple Spice Cake or Apple Cider Cake.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Pecan Zucchini Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 bundt cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Zucchini Bundt Cake is moist, warmly spiced, and full of nutty pecans and sweet raisins—perfect for brunch, dessert, or a cozy slice with coffee.
Ingredients
2 cups shredded zucchini (squeezed dry)
2 cups all-purpose flour
2 cups granulated sugar
3 large eggs
¾ cup vegetable oil
3 tsp ground cinnamon
½ tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp vanilla extract
1 cup chopped pecans (toasted, if desired)
½ cup raisins
Instructions
1. Preheat oven to 350°F. Grease and flour a bundt pan thoroughly.
2. In a large mixing bowl, whisk together eggs, sugar, and oil until smooth and slightly pale.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. Fold in shredded zucchini and vanilla extract until evenly distributed.
6. Gently fold in chopped pecans and raisins until incorporated.
7. Pour batter into prepared bundt pan and smooth the top.
8. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
10. Slice and serve plain or dust with powdered sugar if desired.
Notes
Make sure to squeeze excess water from the shredded zucchini to avoid a soggy cake.
Swap raisins with dried cranberries or mini chocolate chips if preferred.
Toasted pecans add extra flavor and crunch—toast them lightly in a dry skillet before adding.
