Introduction

Hey there, baking buddy! Isn’t there just something magical about a Bundt cake? Maybe it’s the elegant shape, or maybe it’s the promise of moist, delicious goodness hidden within. For me, this Pecan Zucchini Bundt Cake is pure comfort. It takes me back to warm summer afternoons, finding a mountain of zucchini on the counter, and thinking, “Okay, what deliciousness can we conjure up today?”

If you’ve ever wondered what to do with all that glorious green squash, you’ve found your answer. This recipe is so incredibly easy, comes together surprisingly fast, and is guaranteed to disappear just as quickly. Trust me, even the pickiest eaters won’t guess the secret ingredient that makes it so unbelievably moist! Let’s get baking!

Why You’ll Love This Recipe

Fast: No fancy techniques, just simple mixing!
Easy: If you can stir, you can make this cake.
Giftable: Its beautiful shape makes it perfect for sharing with neighbors or bringing to a potluck.
Crowd-pleasing: Everyone loves a moist, flavorful cake, and the pecans and raisins add such lovely texture and sweetness.
Moist & Tender: Thanks to our star ingredient, the zucchini!
Uses Up Zucchini: A delicious way to handle that garden (or farmer’s market) bounty.

Ingredients

Gather ’round, these are the simple stars of our show:

3 large eggs: Bring these to room temperature if you can, they’ll incorporate better!
2 cups granulated sugar: Just the right amount of sweetness to balance the flavors.
¾ cup vegetable oil: This is key for that incredible moisture. Any neutral oil like canola works great too.
2 cups all-purpose flour: Our sturdy base. Make sure it’s measured correctly (level off those cups!).
½ teaspoon baking powder: Gives our cake a little lift.
2 teaspoons baking soda: Works with the moisture and slight acidity (though not much here) to give lift and tenderness.
1 teaspoon salt: Don’t skip this! It enhances all the other flavors.
3 teaspoons ground cinnamon: The classic spice that pairs so beautifully with zucchini and nuts. Feel free to add a pinch of nutmeg or allspice if you like!
2 cups shredded zucchini: Use a box grater for this. No need to peel! And here’s a little tip I’ve learned: for this recipe, I usually don’t squeeze out the liquid. It adds so much lovely moisture to the cake!
3 teaspoons vanilla extract: Use good quality vanilla for the best flavor.
1 cup chopped pecans: Toasted or not, they add fantastic crunch and nutty flavor. Walnuts work too!
½ cup raisins: These plump up as the cake bakes and add little bursts of sweetness. If you’re not a raisin fan, you could swap them for dried cranberries or even chocolate chips (yum!).

How to Make It

Alright, let’s get our hands a little messy and make some magic!

Prep Your Pan & Oven: First things first, preheat your oven to 350°F (175°C). Now, the most important step for a Bundt cake: grease and flour your Bundt pan generously. Get into all those nooks and crannies! You can use shortening and flour, or a baking spray with flour in it. This is crucial for getting the cake out cleanly.
Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and vegetable oil until they are well combined and look light and creamy.
Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is evenly distributed.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until just combined. Be careful not to overmix the batter – overmixing can lead to a tough cake. A few small lumps are totally fine!
Add the Goodies: Gently fold in the shredded zucchini, vanilla extract, chopped pecans, and raisins. Stir until they are just evenly distributed throughout the batter.
Pour & Bake: Pour the batter evenly into your prepared Bundt pan. Gently tap the pan on the counter a couple of times to settle the batter and remove any large air bubbles.
Bake Time: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the deepest part of the cake comes out clean (avoiding nuts or raisins).
Cooling: Let the cake cool in the pan on a wire rack for about 10-15 minutes. This cooling time is important before attempting to invert it.
Invert & Finish Cooling: After the initial cooling, carefully invert the cake onto the wire rack to finish cooling completely. If your pan was well-greased and floured, it should release easily! Let it cool fully before slicing.

Substitutions & Additions

Feeling adventurous? Here are a few ideas to make this cake your own:

Nuts: Swap pecans for walnuts, or use a mix! For a nut-free version, just omit them.
Dried Fruit: No raisins? Try dried cranberries, chopped dried apricots, or even a mix of your favorite dried fruits.
Chocolate Lovers: Stir in ½ to 1 cup of chocolate chips along with the pecans and raisins. Zucchini and chocolate are surprisingly good friends!
Spices: Add a pinch of nutmeg, allspice, or ground ginger for extra warmth.
Citrus Zest: A teaspoon of orange or lemon zest added with the vanilla can brighten up the flavors beautifully.
Make it Glaze-y: A simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) drizzled over the cooled cake is always a good idea. Or, a cream cheese frosting takes it to the next level!

Tips for Success

A few pointers to ensure your cake turns out perfectly every time:

Grease, Grease, Grease! I cannot stress this enough for Bundt pans. Get into every single detail of the pan. Use shortening and flour, or a good quality baking spray with flour. This is the #1 reason cakes stick.
Measure Flour Correctly: Don’t scoop the flour directly with your measuring cup! Spoon flour into the cup and level it off with a straight edge. Too much flour will result in a dry cake.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour too much, leading to a tough cake.
Zucchini Prep: As I mentioned, I like leaving the liquid in for this recipe’s moisture. Just make sure you shred it finely. If your zucchini is gigantic and super watery, you might want to give it a gentle squeeze, but usually, it’s not necessary.
Check for Doneness: Ovens vary! Always use the skewer test. If it comes out with wet batter, it needs more time. If it comes out with moist crumbs, it’s done! If it comes out completely clean, it might be slightly overbaked, but will likely still be moist from the oil and zucchini.
Cooling Time is Key: Let the cake cool in the pan for 10-15 minutes before inverting. This allows it to set up a bit, making it less likely to break when you flip it.

How to Store It

This cake keeps beautifully! Once completely cooled, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, you can store it in the refrigerator for up to a week. It’s often even more moist the second day!

Want to save some for later? This cake freezes really well! Wrap individual slices or the whole cooled cake tightly in plastic wrap, then again in aluminum foil, or place in a freezer-safe bag. It will keep in the freezer for up to 2-3 months. Thaw at room temperature before serving.

FAQs

Got questions? I’ve got some answers!

Do I need to peel the zucchini? Nope! The skin is thin and soft and completely disappears into the cake as it bakes. Just wash it well.
Do I need to squeeze the water out of the zucchini? For this recipe, I typically don’t, as that liquid adds to the cake’s incredible moisture. As long as it’s shredded finely, it bakes up perfectly.
My cake stuck to the pan! What happened? Almost always, this is due to insufficient greasing and flouring of the Bundt pan. Make sure you get into all the details next time! Using a baking spray that contains flour can be very helpful.
Can I make this into muffins or a loaf cake? Yes! Baking time will vary significantly. For muffins, start checking around 20-25 minutes. For loaf pans (this recipe would likely make 2 standard loaves), start checking around 50-60 minutes.

Super Moist Pecan Zucchini Bundt Cake

This recipe for Pecan Zucchini Bundt Cake is incredibly easy, comes together surprisingly fast, and is guaranteed to disappear quickly. It's a delicious way to use up zucchini and results in an unbelievably moist and tender cake thanks to the star ingredient.

Print Recipe Pin Recipe

Cook Time 50

Equipment

Bundt pan
Large bowl
Medium bowl
Wire rack
Box grater
Wooden skewer or toothpick

Ingredients

Hauptzutaten

3 large eggs Bring to room temperature if possible
2 cups granulated sugar
0.75 cup vegetable oil Any neutral oil like canola works great too
2 cups all-purpose flour Make sure it's measured correctly (level off those cups!)
0.5 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt enhances all the other flavors
3 teaspoons ground cinnamon Feel free to add a pinch of nutmeg or allspice if you like!
2 cups shredded zucchini Use a box grater for this. No need to peel! Do not squeeze out the liquid for this recipe.
3 teaspoons vanilla extract Use good quality vanilla for the best flavor
1 cup chopped pecans Toasted or not. Walnuts work too! For a nut-free version, just omit them.
0.5 cup raisins Could swap for dried cranberries or chocolate chips

Instructions

Prep Your Pan & Oven: First things first, preheat your oven to 350°F (175°C). Now, the most important step for a Bundt cake: grease and flour your Bundt pan generously. Get into all those nooks and crannies! You can use shortening and flour, or a baking spray with flour in it. This is crucial for getting the cake out cleanly.
Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and vegetable oil until they are well combined and look light and creamy.
Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is evenly distributed.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until just combined. Be careful not to overmix the batter – overmixing can lead to a tough cake. A few small lumps are totally fine!
Add the Goodies: Gently fold in the shredded zucchini, vanilla extract, chopped pecans, and raisins. Stir until they are just evenly distributed throughout the batter.
Pour & Bake: Pour the batter evenly into your prepared Bundt pan. Gently tap the pan on the counter a couple of times to settle the batter and remove any large air bubbles.
Bake Time: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the deepest part of the cake comes out clean (avoiding nuts or raisins).
Cooling: Let the cake cool in the pan on a wire rack for about 10-15 minutes. This cooling time is important before attempting to invert it.
Invert & Finish Cooling: After the initial cooling, carefully invert the cake onto the wire rack to finish cooling completely. If your pan was well-greased and floured, it should release easily! Let it cool fully before slicing.

Notes

Substitutions & Additions: Swap pecans for walnuts or use a mix. For a nut-free version, just omit them. No raisins? Try dried cranberries, chopped dried apricots, or a mix. Stir in ½ to 1 cup of chocolate chips. Add a pinch of nutmeg, allspice, or ground ginger. Add a teaspoon of orange or lemon zest. A simple powdered sugar glaze or cream cheese frosting can be added. Tips for Success: Grease and flour the Bundt pan generously into all nooks and crannies (shortening and flour, or baking spray with flour). Measure flour correctly by spooning into the cup and leveling. Do not overmix the batter once dry ingredients are added. For this recipe, leaving the liquid in the shredded zucchini adds moisture; shred finely. Check for doneness with a skewer/toothpick (should come out with moist crumbs). Let the cake cool in the pan for 10-15 minutes before inverting. How to Store It: Store tightly wrapped at room temperature for up to 3-4 days. Store in the refrigerator for up to a week. Freezes well wrapped in plastic wrap and foil (or freezer bag) for 2-3 months. Thaw at room temperature. FAQs: No need to peel zucchini. No need to squeeze water out of zucchini for this recipe. Cake stuck to the pan is usually due to insufficient greasing/flouring. Can be made into muffins (check around 20-25 mins) or loaf cakes (this recipe makes 2 standard loaves, check around 50-60 mins); baking time varies.