Pecan Zucchini Bundt Cake
This delightful cake combines moist zucchini with rich, nutty pecans, making it a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups grated zucchini
- 1 cup chopped toasted pecans
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan.
- Grate the zucchini and toast the pecans.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Combine the wet and dry ingredients gently, then fold in the zucchini and pecans.
- Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Notes
Make sure to squeeze excess moisture from the grated zucchini before adding it to the batter to avoid sogginess.
Find it online: https://www.yacide.com/pecan-zucchini-bundt-cake/