Pecan Zucchini Bundt Cake
A moist and flavorful cake that combines fresh zucchini and crunchy pecans, perfect for gatherings or a comforting 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 all-purpose flour
- 1 cup granulated sugar
- 1 cup grated zucchini
- 1/2 cup chopped pecans
- 1/2 cup light oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare your bundt pan with a light coat of oil or cooking spray.
- Combine the dry ingredients in a bowl and whisk them together.
- Mix the wet ingredients in another bowl until well blended.
- Fold in the grated zucchini and chopped pecans gently into the wet mixture.
- Pour the mixture into the prepared bundt pan, smoothing the top.
- Bake for about 60 minutes, or until golden brown and a toothpick comes out clean.
Notes
For added flavor, consider using spices like cinnamon or nutmeg. You can also substitute walnuts or chocolate chips instead of pecans.
Find it online: https://www.pedrorecipes.com/pecan-zucchini-bundt-cake/