Pecan Zucchini Bundt Cake Recipe
If you’re looking for pure comfort in a slice, you’ll fall head-over-heels for Pecan Zucchini Bundt Cake – Alrightwithme. This cake hits that magical intersection of moist texture, rich nuttiness, and the gentle sweetness that zucchini brings to baked goods. With pecans adding crunch and raisins supplying a subtle pop of chewiness, every bite feels like a big warm hug. Whether you’re baking for a special gathering or just to brighten up a regular weeknight, Pecan Zucchini Bundt Cake – Alrightwithme is the kind of recipe you’ll want to add to your permanent rotation.
Ingredients You’ll Need
Let’s talk ingredients! What I love about Pecan Zucchini Bundt Cake – Alrightwithme is that it uses nothing fancy, just pantry and fridge basics that work together to build amazing flavor, lovely crumb, and gorgeous golden color. Each item is carefully chosen to help the final cake shine.
- Eggs: These give the cake its structure and help bind everything together for a slice that holds up beautifully.
- Granulated sugar: Ensures a balanced, sweet flavor and helps keep the texture light and moist.
- Oil (vegetable): Creates an irresistibly tender crumb and keeps the cake from drying out.
- All-purpose flour: Gives the cake body and creates the classic bundt texture we all love.
- Baking powder: Provides that extra lift so the cake bakes up tall and proud.
- Baking soda: Works with the acidic zucchini to help the cake rise and brown perfectly.
- Salt: Just a little goes a long way in bringing out all those cozy flavors.
- Ground cinnamon: Offers warmth and spice, making every bite irresistible.
- Shredded zucchini: The star ingredient that creates a moist, tender crumb without anyone guessing there’s veggie in their dessert.
- Vanilla essence: Deepens the flavor and fills your kitchen with bakery-style aromas.
- Pecans: Add a delightful crunch and nutty richness to every forkful.
- Raisins: Tiny gems that lend sweet, chewy surprises throughout the cake.
How to Make Pecan Zucchini Bundt Cake – Alrightwithme
Step 1: Prepare the Oven and Bundt Pan
Before you begin mixing, set your oven to preheat at 350°F (175°C). Grease and flour your bundt pan thoroughly, making sure to get into every crevice so the finished cake slides out easily. A quick spritz of non-stick spray can work, too, but don’t skip this step—there’s nothing sadder than a bundt cake that sticks!
Step 2: Mix Wet Ingredients
Grab a large mixing bowl, and blend your eggs, granulated sugar, and vegetable oil together until smooth. Using an electric mixer on medium-low speed makes this a breeze, whipping air into the batter for that perfect lightness every bundt needs.
Step 3: Add Dry Ingredients
Now it’s time to add your dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Sprinkle them in gradually, and mix with care so the flour doesn’t poof everywhere. Keep your mixer on medium-low until everything’s just combined into a satiny batter.
Step 4: Incorporate Zucchini and Vanilla
Before adding the shredded zucchini, take a minute to squeeze out as much excess moisture as possible with a clean kitchen towel. This tip is crucial to avoid a soggy cake. Stir the zucchini and vanilla essence into the batter, making sure there are no zucchini clumps and the aroma is absolutely dreamy.
Step 5: Fold in Raisins and Nuts
Switch to a spatula or wooden spoon, and gently fold in the pecans and raisins. This gentle touch ensures your add-ins are evenly distributed without deflating the batter or making the cake tough.
Step 6: Bake the Cake
Pour that luscious batter into your prepared bundt pan. Place it on the middle rack in your preheated oven, and bake for about 45 minutes. Your kitchen will start to smell amazing! Insert a toothpick into the center; if it comes out clean, your Pecan Zucchini Bundt Cake – Alrightwithme is ready. Let it cool completely before unmolding—patience is rewarded!
How to Serve Pecan Zucchini Bundt Cake – Alrightwithme
Garnishes
You can’t go wrong with a dusting of powdered sugar for a classic finish, or add a drizzle of simple vanilla glaze for a bit of shine and an extra pop of sweetness. If you’re going all out, a few whole toasted pecans scattered on top take presentation (and crunch!) to the next level for your Pecan Zucchini Bundt Cake – Alrightwithme.
Side Dishes
Pair this cake with a generous scoop of vanilla ice cream for a truly indulgent dessert, or serve with a dollop of tangy Greek yogurt if you’d prefer to keep things wholesome. For brunch or afternoon tea, a hot cup of coffee or chai is all you need to complete the moment.
Creative Ways to Present
Try slicing the cake and arranging the pieces on a platter with fresh berries and mint leaves for a festive, colorful display. Miniature bundt pans are fun too—perfect for individual servings at a party! However you slice it, Pecan Zucchini Bundt Cake – Alrightwithme is sure to grab everyone’s attention.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It stays fresh for up to three days, maintaining that tender crumb and lovely flavor.
Freezing
Pecan Zucchini Bundt Cake – Alrightwithme freezes beautifully! Once completely cooled, wrap individual slices or the whole cake in two layers of plastic wrap, then pop into a freezer bag. It will keep for two to three months—perfect for emergency dessert cravings.
Reheating
To enjoy a slice warm, microwave it for about 15 seconds or heat in a 300°F (150°C) oven for 5–10 minutes. This perks up the texture and brings out that heavenly, just-baked aroma all over again.
FAQs
Can I substitute walnuts for pecans in Pecan Zucchini Bundt Cake – Alrightwithme?
Absolutely! Walnuts work beautifully if you’re out of pecans or just love their distinctive flavor. Use the same amount and enjoy the slightly different, earthier crunch they provide.
Do I need to peel the zucchini before shredding?
No peeling required—the skin is tender and virtually disappears during baking. Plus, it adds a lovely speckled look and a bit of extra nutrition to your Pecan Zucchini Bundt Cake – Alrightwithme.
What can I do if I don’t have a bundt pan?
A standard loaf pan or tube pan works in a pinch; just be sure to adjust the baking time and check for doneness with a toothpick. Smaller pans may need less time than the full bundt.
Is this cake overly sweet?
Not at all! The balance of sugar, spices, and the natural moisture of zucchini keeps it just sweet enough without overpowering the delicate flavors from the pecans and cinnamon.
Can I omit the raisins?
Definitely! If raisins aren’t your thing, leave them out or swap for dried cranberries, chopped dates, or even chocolate chips for a fun twist on Pecan Zucchini Bundt Cake – Alrightwithme.
Final Thoughts
Give Pecan Zucchini Bundt Cake – Alrightwithme a spot on your baking to-do list; you’ll be amazed at how a handful of humble ingredients turns into something so special. Whether you’re sharing it or simply treating yourself, there’s real joy in every crumb. Happy baking!
Print
Pecan Zucchini Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 bundt cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of pecans, zucchini, and warm spices with this Pecan Zucchini Bundt Cake recipe. Moist and flavorful, this cake is perfect for any occasion, from family gatherings to afternoon tea.
Ingredients
Wet Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup oil (vegetable)
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
Additional Ingredients:
- 2 cups shredded zucchini
- 3 teaspoons vanilla essence
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Step 2: Mix Wet Ingredients
In a large bowl, blend eggs, sugar, and oil until smooth.
- Step 3: Add Dry Ingredients
Combine flour, baking powder, baking soda, salt, and cinnamon into the wet mixture.
- Step 4: Incorporate Zucchini and Vanilla
Add zucchini and vanilla, ensuring even distribution.
- Step 5: Fold in Raisins and Nuts
Gently mix in raisins and nuts by hand.
- Step 6: Bake the Cake
Pour batter into the pan and bake at 350°F (175°C) for 45 minutes. Check for doneness with a toothpick.
Notes
- You can add a cream cheese glaze or frosting for extra sweetness.
- This cake freezes well, so you can make it ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 380
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Pecan Zucchini Bundt Cake, Zucchini Cake Recipe, Pecan Cake, Bundt Cake Recipe
