Description
A moist, spiced Bundt cake packed with fresh zucchini and buttery pecans. Perfect for holidays, cozy gatherings, or using up summer produce.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (unpeeled)
- 1 cup chopped pecans
- (Optional) 1/2 cup crushed pineapple, raisins, or mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Fold grated zucchini into the wet mixture.
- Gradually add the dry mixture into the wet, stirring just until combined.
- Gently fold in chopped pecans and any optional add-ins.
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Once cool, drizzle with your choice of glaze and top with toasted pecans if desired.
Notes
For best results, don’t over-drain your zucchini—some moisture helps keep the cake soft and tender. Store leftovers in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan zucchini bundt cake, zucchini dessert, fall bundt cake, moist zucchini cake