Description
This Pecan Zucchini Bundt Cake is a moist and flavorful dessert that combines shredded zucchini, crunchy pecans, and sweet raisins with warm cinnamon and vanilla notes. Perfect for a comforting treat, this easy-to-make cake is baked to golden perfection in a bundt pan, offering a delightful texture and a deliciously spiced taste.
Ingredients
Units
Scale
Wet Ingredients
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 teaspoons vanilla essence
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
Add-ins
- 2 cups shredded zucchini (squeezed to remove moisture)
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Prepare the Oven and Bundt Pan: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, or use a non-stick baking spray to ensure the cake does not stick during baking.
- Mix Wet Ingredients: In a large bowl, combine the eggs, granulated sugar, and vegetable oil. Using a mixer set to medium-low speed, beat these ingredients until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the wet mixture. Continue mixing on medium-low speed until all dry ingredients are fully incorporated and the batter is even.
- Incorporate Zucchini and Vanilla: After squeezing out excess moisture from the shredded zucchini, add it along with the vanilla essence to the batter. Mix thoroughly to distribute the zucchini evenly throughout the batter.
- Fold in Raisins and Nuts: Using a spatula or wooden spoon, gently fold in the chopped pecans and raisins to avoid over-mixing while ensuring they are evenly spread throughout the batter.
- Bake the Cake: Pour the finished batter into the prepared bundt pan, smoothing the top. Place the pan into the preheated oven and bake for approximately 45 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. Allow the cake to cool before removing it from the pan and serving.
Notes
- Ensure zucchini is well squeezed to avoid excess moisture which can affect the cake’s texture.
- To prevent sticking, thoroughly grease and flour the bundt pan or use a non-stick spray.
- Let the cake cool completely to make it easier to remove from the pan without breaking.
- For added flavor, you can toast the pecans lightly before adding them to the batter.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 330
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 55mg
