Pecan Zucchini Bundt Cake
This Pecan Zucchini Bundt Cake is a delightful twist on traditional cake, perfect for any occasion with a moist crumb and rich nuttiness of pecans.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups grated zucchini
- 3 large eggs
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 cup crushed pecans
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
Instructions
- Preheat your oven and grease your Bundt pan.
- Mix together the grated zucchini, eggs, and sugar in a big bowl.
- Stir in the dry ingredients, folding in the crushed pecans.
- Pour the smooth batter into the prepared pan.
- Bake until golden brown and a toothpick comes out clean.
- Allow to cool before transferring to a serving platter.
Notes
For the best results, wring out excess moisture from the grated zucchini. Allow the cake to cool completely before slicing.
Find it online: https://flavor.pedrorecipes.com/pecan-zucchini-bundt-cake/