Pecan Zucchini Bundt Cake: A Delicious & Moist Recipe

Pecan Zucchini Bundt Cake: Prepare to be amazed! This isn’t your average zucchini bread; it’s a show-stopping dessert that’s as delicious as it is beautiful. Imagine a moist, tender cake, subtly spiced and studded with crunchy pecans, all baked into the elegant shape of a Bundt. It’s the perfect centerpiece for any gathering, from a casual brunch to a sophisticated dinner party.

Zucchini bread, in its various forms, has been a staple in home kitchens for generations, a testament to resourceful cooks finding creative ways to use the abundance of summer squash. The addition of pecans elevates this classic to something truly special. Pecans, native to North America, have long been prized for their rich, buttery flavor and satisfying crunch, adding a touch of Southern charm to this delightful cake.

What makes this Pecan Zucchini Bundt Cake so irresistible? It’s the perfect balance of flavors and textures. The zucchini adds moisture and a subtle sweetness, while the pecans provide a delightful nutty crunch. The Bundt shape ensures even baking and a beautiful presentation, making it a guaranteed crowd-pleaser. Plus, it’s surprisingly easy to make! So, ditch the boring desserts and get ready to bake a cake that will have everyone asking for seconds.

this RECIPE

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded zucchini, excess moisture squeezed out
• 1 cup chopped pecans, plus more for topping
• For the Glaze:
• 4 tablespoons unsalted butter
• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Preparing the Zucchini and Nuts:

Before we even think about mixing the batter, let’s get our zucchini prepped and ready to go. This is a crucial step because zucchini holds a lot of moisture, and we don’t want a soggy cake!

1. Shred the Zucchini: Grab your box grater and shred the zucchini. You’ll need about 3 cups of shredded zucchini. Don’t peel the zucchini first; the skin adds a nice color and texture to the cake.
2. Squeeze Out Excess Moisture: This is the most important part! Place the shredded zucchini in a clean kitchen towel or cheesecloth. Gather the edges of the towel and squeeze firmly to remove as much moisture as possible. You’ll be surprised how much water comes out! Discard the excess water. This step prevents the cake from becoming dense and gummy.
3. Chop the Pecans: Roughly chop the pecans. You’ll need 1 cup for the batter, and a little extra for sprinkling on top of the cake before baking. I like to toast my pecans lightly in a dry skillet over medium heat for a few minutes, until fragrant, to enhance their flavor. Be careful not to burn them!

Mixing the Dry Ingredients:

Now, let’s get those dry ingredients combined. This ensures that the baking soda and spices are evenly distributed throughout the batter, giving us a perfectly textured and flavorful cake.

1. Whisk Together Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking is important because it aerates the flour and helps to prevent lumps. Make sure everything is well combined.

Combining the Wet Ingredients:

Time to mix the wet ingredients! This part is pretty straightforward, but it’s important to follow the order to ensure everything emulsifies properly.

1. Cream Sugars and Oil: In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer (either a stand mixer or a hand mixer) to cream the mixture together until it’s light and fluffy. This usually takes about 2-3 minutes. The mixture should lighten in color and become noticeably smoother.
2. Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the mixture. If you add all the eggs at once, the mixture might curdle.
3. Stir in Vanilla Extract: Stir in the vanilla extract.

Combining Wet and Dry Ingredients:

This is where the magic happens! We’re bringing the wet and dry ingredients together to create our cake batter.

1. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until you no longer see streaks of flour.
2. Fold in Zucchini and Pecans: Gently fold in the squeezed zucchini and chopped pecans. Use a spatula to fold the ingredients in, rather than mixing with the electric mixer. This helps to keep the batter light and airy.

Baking the Bundt Cake:

Now for the exciting part – baking! Make sure your oven is properly preheated for the best results.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Bundt Pan: Grease and flour a 10-inch Bundt pan. Make sure to grease every nook and cranny of the pan to prevent the cake from sticking. You can use shortening, butter, or cooking spray. After greasing, dust the pan with flour, tapping out any excess. Alternatively, you can use a baking spray that contains flour.
3. Pour Batter into Bundt Pan: Pour the batter into the prepared Bundt pan, spreading it evenly.
4. Sprinkle with Pecans (Optional): Sprinkle the top of the batter with additional chopped pecans. This adds a nice crunch and visual appeal to the finished cake.
5. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 55 minutes.
6. Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to remove from the pan without breaking.

Making the Glaze:

While the cake is cooling, let’s whip up a delicious glaze to drizzle over the top. This glaze adds a touch of sweetness and enhances the overall flavor of the cake.

1. Melt Butter: In a small saucepan, melt the butter over medium heat.
2. Add Milk: Stir in the milk and bring to a simmer.
3. Remove from Heat: Remove the saucepan from the heat and whisk in the powdered sugar, vanilla extract, and salt until smooth. Make sure there are no lumps in the glaze. If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar.

Glazing and Serving:

The final step! Drizzle that gorgeous glaze over the cooled cake and get ready to enjoy!

1. Drizzle Glaze: Once the cake is completely cool, drizzle the glaze evenly over the top. You can use a spoon or a whisk to drizzle the glaze. Let the glaze set for a few minutes before slicing and serving.
2. Slice and Serve: Slice the cake and serve. This Pecan Zucchini Bundt Cake is delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Conclusion:

This Pecan Zucchini Bundt Cake isn’t just another cake recipe; it’s a celebration of flavors and textures that will leave you wanting more. The moist, tender crumb, the subtle sweetness of the zucchini, and the satisfying crunch of pecans create a symphony in every bite. I truly believe this cake deserves a spot in your baking repertoire, and here’s why: it’s incredibly easy to make, surprisingly versatile, and undeniably delicious.

Think of it as the perfect centerpiece for your next brunch, a delightful afternoon treat with a cup of coffee, or even a show-stopping dessert for a special occasion. The warm spices and nutty notes make it especially comforting during the cooler months, but honestly, I find myself craving it year-round. It’s that good!

But the best part? You can easily customize this recipe to suit your own preferences. For a richer flavor, try using brown butter instead of melted butter. The nutty aroma of brown butter elevates the cake to a whole new level of indulgence. If you’re not a fan of pecans, walnuts or even toasted almonds would work beautifully. You could also add a handful of chocolate chips for a touch of decadence.

Serving suggestions are endless. A simple dusting of powdered sugar is always a classic choice, allowing the cake’s natural flavors to shine through. For a more elegant presentation, consider drizzling it with a cream cheese glaze or a maple glaze. The tanginess of the cream cheese or the warm sweetness of the maple complements the cake perfectly. And if you’re feeling adventurous, a scoop of vanilla ice cream or a dollop of whipped cream adds a touch of luxury.

For a seasonal twist, consider adding a hint of orange zest to the batter during the holidays, or a sprinkle of cinnamon sugar on top before baking. You can even experiment with different spices, such as nutmeg or cloves, to create your own unique flavor profile. The possibilities are truly endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family. This Pecan Zucchini Bundt Cake is more than just a recipe; it’s an experience.

So, what are you waiting for? Grab your apron, preheat your oven, and get ready to bake! I promise you won’t regret it. And when you do, please, please, please share your creations with me! I’d love to see your photos, hear about your variations, and read your feedback. Tag me on social media using #PecanZucchiniBundtCake or leave a comment below. I can’t wait to see what you come up with! Happy baking! I am sure that you will enjoy this recipe as much as I do. Let me know what you think!