Pecan Zucchini Bundt Cake

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I was in my thirties before I learned that zucchini could be anything other than a side dish at dinner. Growing up, my mom would always serve it steamed with a pat of butter, and that was that. When I saw my neighbor making zucchini bread, I thought she’d lost her mind.

Turns out, zucchini bread isn’t just possible – it’s absolutely delicious. And using a bundt pan instead of a regular loaf pan? That’s the kind of simple change that takes an everyday recipe and makes it feel special. Plus, those ridges create perfect slices every time, which is something my regular loaf pan never managed to do.

This Zucchini Type Works Best

Medium-sized zucchini are your best bet for this bread since they’re tender and have smaller seeds than their larger counterparts. If you’ve got giant zucchini from your garden, they’ll work too, but you’ll want to cut them in half lengthwise and scoop out the seedy center first. When you’re grating the zucchini, there’s no need to peel it – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. Before shredding, give your zucchini a quick pat with paper towels to remove any excess moisture, but don’t squeeze it too dry since that moisture helps keep your bread nice and moist.

Ingredient Alternatives for this Cake

This zucchini bread recipe is pretty forgiving and allows for several substitutions:

• Vegetable oil: You can swap the vegetable oil with melted coconut oil, applesauce (for a lower-fat version), or melted butter. If using applesauce, replace only half the oil to keep the bread moist.
• All-purpose flour: Try whole wheat flour for a nuttier taste (use 1¾ cups instead of 2 to prevent density), or use a 1:1 gluten-free flour blend if you need a gluten-free version.
• Pecans: Any nuts work great here – try walnuts, almonds, or even sunflower seeds for a nut-free option.
• Raisins: Not a raisin fan? Use dried cranberries, chopped dates, or chocolate chips instead. You can also skip them completely.
• Zucchini: While zucchini is key to this recipe, you can use yellow summer squash as a direct substitute. Just make sure to drain excess moisture from either vegetable.
• Eggs: For each egg, you can use 1 mashed banana or ¼ cup unsweetened applesauce if you need an egg-free version. The texture might be slightly denser.

Beware of These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the shredded zucchini – excess moisture can make your bread dense and gummy, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter.

Another common error is overmixing the batter once the flour is added, which develops too much gluten and results in a tough bread – instead, fold the ingredients just until they’re combined, and a few small lumps are perfectly fine.

When it comes to greasing your bundt pan, don’t skimp on the process – every nook and cranny needs to be thoroughly greased and floured, or your bread might stick and break apart when unmolding.

For the best texture, let the bread cool in the pan for exactly 10 minutes before turning it out onto a wire rack – any shorter and it might fall apart, any longer and it could stick to the pan.

What to Pair With Zucchini Bread?

This moist zucchini bread is perfect for breakfast or as an afternoon snack, and there are lots of tasty ways to serve it!

A simple spread of cream cheese or butter works great, but if you’re feeling fancy, try it with a dollop of honey butter or maple butter.

For breakfast, pair a warm slice with your morning coffee or tea and some fresh fruit on the side – berries or sliced peaches are especially nice during summer months.

If you’re serving it for dessert, a scoop of vanilla ice cream or a drizzle of cream cheese glaze takes it to the next level.

Storage Suggestions

Counter Storage: This zucchini bread stays fresh at room temperature for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini, which helps keep the bread from getting too dense.

Refrigerate: Want your bread to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The cool temperature helps preserve the moisture from the zucchini without making the bread soggy.

Freeze: This bread freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer bag. It’ll keep for up to 3 months. You can even slice it before freezing – just put some parchment paper between the slices so they don’t stick together.

Thaw: When you’re ready to enjoy your frozen zucchini bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you want it warm, pop a slice in the microwave for 10-15 seconds or give it a quick toast.

 

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 25-30 g
• Fat: 120-130 g
• Carbohydrates: 350-370 g

Ingredients

• 3 eggs
• 2 cups granulated sugar
• 3/4 cup oil (vegetable)
• 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

Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 350°F (175°C).

While the oven is heating, grease and flour a bundt pan to prevent sticking.

You can also opt to use a non-stick baking spray as an alternative.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the eggs, sugar, and oil.

Use a mixer set to medium-low speed to blend these ingredients until well combined and smooth.

Step 3: Add Dry Ingredients

To the blended wet ingredients, add flour, baking powder, baking soda, salt, and cinnamon.

Continue mixing with the mixer on medium-low speed until the dry ingredients are fully incorporated into the batter.

Step 4: Incorporate Zucchini and Vanilla

Squeeze the moisture out of the grated zucchini to prevent the batter from becoming too wet.

Add the grated zucchini and vanilla extract to the batter and mix thoroughly.

Make sure the zucchini is evenly distributed throughout the batter.

Step 5: Fold in Raisins and Nuts

Gently stir in the raisins and nuts by hand using a spatula or wooden spoon.

This ensures they are evenly spread throughout the batter without over-mixing.

Step 6: Bake the Cake

Pour the prepared batter into the greased and floured bundt pan.

Place the pan in the preheated oven and bake at 350°F (175°C) for approximately 45 minutes.

To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.

Allow to cool before removing from the pan and serving.