Pecan Zucchini Bundt Cake
A delightful Bundt cake featuring moist grated zucchini and crunchy pecans, spiced with cinnamon for a cozy dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups grated zucchini, well-drained
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- Combine the dry ingredients in one bowl: flour, baking powder, baking soda, cinnamon, and salt.
- Whisk together eggs, oil, and sugar in another bowl until smooth.
- Stir in the grated zucchini.
- Add the dry mix to the wet ingredients gradually, mixing until just combined.
- Fold in the chopped pecans gently.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for a few minutes before inverting onto a wire rack.
Notes
For best results, ensure zucchini is well-drained. Avoid overmixing the batter for a lighter cake.
Find it online: https://tasty.pedrorecipes.com/pecan-zucchini-bundt-cake/