Pecan Zucchini Bundt Cake

Moist and packed with flavor, this pecan zucchini bundt cake is the answer for anyone craving a bake that is both comforting and impressively easy. With warm spice, crunchy pecans, and the hidden goodness of fresh zucchini, it is one of those bakes I turn to when zucchini is abundant and I want to treat friends or family to something a little unexpected.

I first shared this cake with my book club on a rainy afternoon. The look of surprise when I revealed the zucchini made it all the more memorable, and now I bring it to every spring potluck.

Ingredients

• Raisins: Bursts of natural sweetness and chewy texture. Buy plump raisins for best results.
• Grated zucchini: Keeps the cake moist and tender. Always squeeze out excess liquid after grating for perfect crumb.
• Eggs: Help bind the cake and give gentle rise. Choose fresh large eggs for the best lift.
• All-purpose flour: Provides the structure. Sift before using if you want a fine cake texture.
• Baking powder and baking soda: Ensure the cake has the right lift and tenderness. Use fresh leaveners for the best results.
• Ground cinnamon: Lends warmth and spice. Choose a fragrant cinnamon for that classic aroma.
• Granulated sugar: Sweetens the cake and aids browning. Opt for pure cane sugar for even baking.
• Salt: Sharpens all other flavors. Use kosher or fine sea salt for balanced seasoning.
• Vanilla essence: Boosts aroma and rounds out the flavor profile. Look for real vanilla extract if possible.
• Vegetable oil: Makes the cake extra moist and gives a tender crumb. Use neutral oil for clean flavor.
• Chopped pecans: Add texture and buttery crunch. Toast the pecans slightly before using for extra depth.

Instructions

Prepare the Pan:

Coat every inch of your bundt pan with a thin layer of oil or butter then dust with flour making sure to get each groove so your cake turns out beautifully without sticking.

Mix Wet Ingredients:

In a spacious mixing bowl whisk eggs until light then gradually add the sugar whisking as you go for a fluffy base. Blend in oil and vanilla essence stirring until the mixture looks glossy and smooth.

Incorporate Zucchini and Raisins:

Fold in the grated zucchini and raisins making sure they are evenly distributed through the batter every bite should have bits of both.

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder baking soda cinnamon and salt making sure all powdery lumps are gone for a smooth batter.

Mix Wet and Dry Together:

Gradually tip the dry ingredients into the wet mixture stirring gently with a spatula. You want to stop mixing as soon as no streaks of flour are visible to keep the cake light.

Add Pecans:

Fold in the pecans being careful not to overmix so the crumb stays soft and pecans remain chunky throughout.

Pour and Bake:

Spoon the batter evenly into your prepared bundt pan smoothing the top. Bake in the center of your oven until a toothpick inserted emerges clean. This usually takes about 55 minutes but check a little early if your oven runs hot.

Cool and Remove:

Let the cake cool in the pan for 15 minutes to help it firm up a bit. Run a thin knife along the edges if needed then invert onto a wire rack for a full cool before slicing.

One of my joys with this cake is sneaking extra toasted pecans into a corner of the pan so my slice is extra nutty. Watching my niece ask for a second slice after insisting she hated zucchini is a moment I treasure.

Storage and Leftover Tips

Keep the cake covered tightly at room temperature and it will stay delicious for up to three days. If you want to keep it longer, store slices in an airtight container in the fridge. Bring them to room temperature before serving for the best texture. I have also popped individual slices in the microwave for just ten seconds to revive that fresh-out-of-the-oven taste.

Easy Ingredient Swaps

If you run out of pecans, try walnuts for a similar nutty texture. Golden raisins add a brighter flavor if you enjoy fruitier bakes. You can use melted butter instead of oil for a richer cake, though it will be slightly denser. I have even added mini chocolate chips for a kid-friendly twist.

Perfect Ways to Serve This

Try serving with a dusting of powdered sugar or a spoonful of lightly whipped cream for a little decadence. For brunch, a slice pairs beautifully with strong coffee or chai. For summer picnics, pack slices and enjoy them with fresh berries on the side.

This cake is a reliable way to use zucchini and delight both kids and adults. Enjoy every bite—whether you are baking for family, sharing with friends, or sneaking a treat for yourself!

Recipe Q&A

→ Can I use walnuts instead of pecans?

Yes, walnuts can be substituted for pecans for a similar nutty texture and mild flavor profile.

→ Should I peel the zucchini first?

No, leave the zucchini skin on for extra nutrients and color. Grate finely for best texture.

→ How do I prevent the cake from sticking?

Grease and flour the Bundt pan thoroughly, making sure all crevices are well coated.

→ Can I reduce the sugar?

Yes, the sugar amount can be reduced moderately, but it will slightly alter the cake's moisture and flavor.

→ What can I serve with this cake?

Enjoy with a dusting of powdered sugar, a simple glaze, or a dollop of whipped cream or vanilla ice cream.