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Pecan Zucchini Bundt Cake

Irresistibly Moist Pecan Zucchini Bundt Cake Recipe

Delight in the flavors of Pecan Zucchini Bundt Cake, a moist and healthy dessert that pairs zucchini with crunchy pecans for a unique treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Uncategorized
Cuisine American
Servings 12 slices
Calories 290 kcal

Equipment

  • Bundt pan
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

For the Cake

  • 2 cups shredded zucchini squeezed dry
  • ¾ cup granulated sugar adds just the right sweetness
  • ½ cup vegetable oil keeps the cake moist
  • 3 large eggs essential for binding
  • 2 cups all-purpose flour the base for fluffy texture
  • 2 teaspoons baking powder crucial for leavening
  • 1 teaspoon baking soda helps with rise
  • ½ teaspoon salt enhances flavor
  • 1 teaspoon ground cinnamon adds warm spice
  • 1 cup chopped pecans provides crunch
  • ½ cup raisins adds sweet bursts of flavor
  • 1 teaspoon vanilla essence infuses vanilla aroma

For Greasing the Pan

  • cooking spray or butter as needed
  • flour for dusting

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C). Grease a bundt pan with cooking spray or butter, then dust with flour.
  • In a large bowl, whisk together eggs, granulated sugar, and vegetable oil until smooth.
  • In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
  • Squeeze excess moisture from the shredded zucchini and mix with the wet ingredients.
  • Fold the dry ingredients into the wet mixture until just combined.
  • Gently fold in chopped pecans and raisins.
  • Pour the batter into the prepared bundt pan, leveling it out.
  • Bake for about 45 minutes, or until golden brown and a toothpick comes out clean.
  • Cool in the pan for 10 minutes before inverting onto a plate.
  • Let cool completely before slicing. Dust with powdered sugar before serving if desired.

Notes

Squeeze excess moisture from zucchini and avoid overmixing the batter to ensure a light texture. Optionally add chocolate chips or swap pecans for walnuts.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg
Keyword baking, Bundt cake, dessert, moist cake, Pecan Zucchini Bundt Cake, zucchini cake
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