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
Scale
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
