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.