Description
A delightful Pecan Zucchini Bundt Cake that perfectly combines the flavors of zucchini, cinnamon, and pecans, making it a moist and delicious treat.
Ingredients
Scale
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup oil (vegetable)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini
- 3 teaspoons vanilla essence
- 1 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large mixing bowl, combine the eggs, sugar, and oil, blending until smooth.
- Add flour, baking powder, baking soda, salt, and cinnamon to the wet mixture and mix until fully incorporated.
- Squeeze moisture from the grated zucchini and add it along with vanilla extract to the batter, mixing thoroughly.
- Gently fold in the raisins and chopped pecans using a spatula or wooden spoon.
- Pour the batter into the prepared bundt pan and bake for approximately 45 minutes. Check doneness with a toothpick.
- Allow the cake to cool before removing from the pan and serving.
Notes
- Ensure the zucchini is well-drained to keep the batter from becoming too wet.
- Feel free to adjust the amount of nuts and raisins according to your taste.
- The cake can be stored at room temperature for several days or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pecan Zucchini Bundt Cake, zucchini cake, pecan cake, dessert recipe