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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.
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Cook Time 50 minutes

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.