In this article, we’re diving into everything you need to know to make the perfect Pecan Zucchini Bundt Cake—from its nostalgic flavors to the best tips for texture, spice, and sweetness. Whether you’re looking for a moist brunch cake or a cozy dessert with crunch, this one hits every note. We’ll cover how this cake came to be a family favorite, ingredient breakdowns, expert baking tips, creative serving ideas, and answers to the most common questions about baking with zucchini and pecans.
Pecan Zucchini Bundt Cake: Moist, Nutty, and Perfect for Summer Baking
Table of Contents
A Slice of Home: Why Pecan Zucchini Bundt Cake Is Close to My Heart
The zucchini harvest cake that turned into a tradition
The very first time I baked a Pecan Zucchini Bundt Cake, it was summer. I had more garden zucchini than I knew what to do with and a craving for something warm, sweet, and a little nutty. That’s how this rustic yet stunning Bundt cake came to life—born out of practicality and perfected through family gatherings. There’s something magical about shredding zucchini straight from the garden, folding it into spiced batter, and watching it emerge golden and fragrant from the oven.
If you’re already a fan of comforting zucchini recipes, this cake will speak to you just like our Snickerdoodle Zucchini Bread Recipe and the warmly spiced Cinnamon Zucchini Coffee Cake.
A classic Bundt with texture, spice, and depth
What makes this cake stand out isn’t just its buttery crumb or its light sweetness—it’s the way the zucchini adds unbeatable moisture, the pecans add a satisfying crunch, and the cinnamon ties it all together. Plus, it’s the kind of bake that looks impressive on a table but feels approachable enough for a lazy Sunday. I’ve served it with tea, after dinner, and even at potlucks where it disappears fast.
It shares the same reliable, nostalgic vibes as this cozy Banana Zucchini Bread—but the Bundt shape and nutty twist make it feel like a real showstopper.
Secrets to Perfecting Your Pecan Zucchini Bundt Cake Recipe
Key ingredients that build flavor and structure
Every bite of this Pecan Zucchini Bundt Cake is the result of simple pantry staples working together beautifully. Here’s what brings the magic:
- Zucchini: Moisture-rich and subtly sweet, zucchini makes the crumb tender without ever tasting “vegetable-y.” Be sure to finely shred it and blot excess moisture to avoid sogginess. For more ways to make zucchini shine, you’ll love the balance in our Easy Baked Zucchini and Zucchini Cheddar Biscuits.
- Pecans: These add a buttery crunch that pairs perfectly with warm spices. Toast them briefly to bring out even deeper nutty notes.
- Cinnamon: Essential for warmth and aroma—don’t skimp on the spice here.
- Oil: Keeps the cake ultra-moist. Vegetable oil works well, but avocado or light olive oil can also be used.
- Sugar and eggs: Together they create structure and sweetness. You can substitute part of the granulated sugar with brown sugar for a richer flavor.
This base can be dressed up with a simple glaze, cream cheese icing, or powdered sugar dusting.
Substitutions, swaps, and optional mix-ins
Whether you’re baking with what’s in your pantry or making dietary adjustments, this recipe is flexible:
- Raisins: Not a fan? Swap with dried cranberries or leave them out entirely.
- Flour: All-purpose is standard, but you can use half whole wheat for added depth. Gluten-free blends also work if you add a binding agent like xanthan gum.
- Nuts: Walnuts or almonds work if pecans aren’t your thing.
- Flavor extras: Add a pinch of nutmeg or cardamom for more spice, or throw in orange zest for a citrusy note.
Once you’ve tried it, you may be inspired to riff on other bakes too, like our Double Chocolate Zucchini Bread or the crowd-pleasing Southern Peach Crumb Cake, which has a similar crumbly charm.
From Batter to Beautiful: How to Bake the Perfect Pecan Zucchini Bundt Cake
Step-by-step guide for flawless baking
This Pecan Zucchini Bundt Cake is as easy to make as it is delicious. Here’s how to get it just right:
- Prep your pan: Use a 10–12 cup Bundt pan. Grease it thoroughly with butter or oil, then dust with flour to prevent sticking.
- Mix the wet ingredients: Beat the eggs, sugar, and oil until smooth. Stir in the vanilla.
- Combine the dry: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Gradually add dry ingredients to wet, then gently fold in the shredded zucchini, chopped pecans, and raisins.
- Bake: Pour the batter into your prepared pan and bake at 350°F (175°C) for 55–60 minutes. A toothpick should come out clean from the center.
- Cool: Let it rest in the pan for 10–15 minutes, then turn out onto a wire rack and cool completely.
This easy technique is similar to how we prepare the batter for the Zucchini Cheddar Scones—folding in the moist shredded veg just at the end ensures a perfect texture.
Tools, timing, and troubleshooting
- Bundt pan: Non-stick is ideal, but even then, proper greasing is key.
- Box grater: Use the fine side to shred zucchini so it disappears into the batter.
- Oven thermometer: Helpful to verify true temperature—an off-temp oven can lead to undercooked or dry results.
Troubleshooting tips:
- Cake sticking? You may not have greased the pan enough, or removed it too early. Letting it cool 10–15 minutes helps set the structure.
- Too wet? Be sure to blot your zucchini if it’s overly juicy—especially in peak season.
- Dense or gummy? Overmixing is usually the culprit. Mix just until combined.
Love the simplicity of a no-fail cake like this? Then you’ll enjoy the easy texture of our Zucchini Bread Recipe or even the fuss-free Blueberry Banana Zucchini Bread, which are both great make-ahead options too.
Beyond the Basics: Serving, Storing, and Remixing Your Bundt Cake
Delicious ways to serve and style this cake
There’s no wrong way to enjoy a slice of this Pecan Zucchini Bundt Cake, but these ideas take it up a notch:
- For brunch: Serve it slightly warm with a dusting of powdered sugar and a dollop of whipped cream.
- For dessert: Drizzle with a simple vanilla glaze or cream cheese icing. The glaze settles beautifully into the Bundt grooves and adds a touch of elegance.
- Seasonal twist: Add a handful of dried cranberries during the holidays, or a maple glaze in the fall.
It also pairs perfectly with fruit-forward sides, just like our Cinnamon Sugar Baked Peaches or Peach Upside Down Mini Cakes—the contrast of fresh, juicy fruit and spiced cake is unbeatable.
To make it party-ready, garnish with extra toasted pecans and a sprinkle of cinnamon. You’ll have guests asking for the recipe before the first slice is gone.
Storage tips and make-ahead options
This cake stores beautifully, making it a smart choice for meal prep, gifting, or holiday baking.
- Room temperature: Keep it tightly wrapped for up to 3 days.
- Fridge: Store for up to 7 days, especially if glazed with cream cheese icing.
- Freezer: Slice, wrap individually, and freeze for up to 3 months. Thaw slices as needed for an anytime treat.
Want to get creative? Try using the base batter in mini Bundt pans or muffin tins for easy grab-and-go portions. For a fruity fusion, fold in blueberries or chopped apples next time—similar to the mix-ins used in our Lemon Zucchini Bread.
Print
Pecan Zucchini Bundt Cake: Moist, Nutty, and Perfect for Summer Baking
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pecan Zucchini Bundt Cake is ultra-moist, spiced just right with cinnamon, and filled with toasted pecans and juicy raisins. A perfect summer or fall bake that makes the most of fresh zucchini.
Ingredients
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
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
1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
2. In a large bowl, beat eggs, sugar, and oil until well combined.
3. Stir in vanilla essence.
4. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually mix dry ingredients into the wet mixture.
6. Fold in shredded zucchini, chopped pecans, and raisins.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 55–60 minutes, until a toothpick comes out clean.
9. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
For extra nutty flavor, toast pecans before adding.
You can omit raisins or substitute with cranberries or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
FAQ Section
How do I keep zucchini from making the cake too wet?
Grate the zucchini finely and blot it with paper towels to remove excess water before mixing into the batter.
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend and add ½ teaspoon of xanthan gum to maintain the texture.
What’s the best pan size for this recipe?
Use a standard 10–12 cup Bundt pan. If using smaller pans, reduce the baking time and test with a toothpick.
Can I skip the nuts or raisins?
Absolutely. The pecans and raisins are totally optional—you can swap or omit based on your preferences.
Conclusion
There’s something timeless about baking a Pecan Zucchini Bundt Cake. It’s more than just a way to use up garden zucchini—it’s about bringing warmth, texture, and a bit of tradition to your table. With the cozy spice of cinnamon, the crunch of toasted pecans, and the tender crumb that zucchini adds, this cake strikes the perfect balance between comfort and flavor. Whether you’re sharing it at brunch, serving it as dessert, or sneaking a slice with coffee, it’s a bake that feels like home.
Want more cozy ideas? Try the fluffy Zucchini Cheddar Scones or a slice of soft Banana Zucchini Bread next.
Happy baking—and don’t be surprised when this Bundt becomes a new favorite in your rotation.
