Pecan Zucchini Bundt Cake (Printable Format)
Zucchini Bundt with pecans, cinnamon, and raisins for a moist, aromatic cake perfect for sharing.
# Needed Ingredients:
→ Main
01 -
1/2 cup raisins
02 -
2 cups grated zucchini
03 -
3 large eggs
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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2 teaspoons baking soda
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3 teaspoons ground cinnamon
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2 cups granulated sugar
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1 teaspoon salt
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3 teaspoons vanilla essence
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3/4 cup vegetable oil
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1 cup chopped pecans
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C). Generously grease and flour a Bundt pan to prevent sticking.
02 -
In a large mixing bowl, whisk together eggs, granulated sugar, vegetable oil, and vanilla essence until the mixture is fully incorporated and smooth.
03 -
Stir grated zucchini and raisins into the egg mixture, ensuring even distribution.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
05 -
Gradually fold the dry ingredient mixture into the wet batter, mixing until just combined. Do not overmix.
06 -
Gently fold chopped pecans into the batter.
07 -
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
08 -
Bake on the center rack for approximately 55 minutes, or until a toothpick inserted into the center emerges clean.
09 -
Allow to cool in the pan for 10 minutes before inverting onto a wire rack. Cool completely before serving.
# Supplementary Details:
01 -
For enhanced flavor and texture, toast pecans lightly before incorporating into the batter.