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–+ servings
Pecan Zucchini Bundt Cake

Moist Pecan Zucchini Bundt Cake for a Healthier Sweet Treat

This Pecan Zucchini Bundt Cake is a delightful blend of sweet zucchini and crunchy pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Substitute with applesauce for a vegan option.
  • 1 cup Sugar Consider using brown sugar for a richer flavor.
  • 1/2 cup Oil Can be replaced with applesauce or yogurt for a lighter version.
  • 2 cups Flour Whole wheat flour is a great healthier alternative.
  • 2 teaspoons Baking Powder Always check for freshness.
  • 1 teaspoon Baking Soda Ensure it's still potent.
  • 1/2 teaspoon Salt Essential in baking.
  • 2 teaspoons Cinnamon Nutmeg can be used as a substitute.
  • 2 cups Grated Zucchini Remove seeds from larger zucchini.
  • 1 teaspoon Vanilla Extract Almond extract can provide a delightful twist.
  • 1 cup Pecans For a nut-free version, substitute with sunflower seeds or omit.
  • 1 cup Raisins (or Dates) Feel free to omit for a simpler flavor.
Optional Toppings
  • 1 cup Cream Cheese Frosting Consider adding a hint of lemon.
  • 1 cup Powdered Sugar A light dusting enhances aesthetics.

Equipment

  • Bundt pan
  • mixing bowl
  • Whisk or hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a large mixing bowl, combine the eggs, sugar, and oil. Blend until smooth and creamy.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  5. Gently fold in the grated zucchini and vanilla extract.
  6. Add the chopped pecans and raisins (or dates) into the batter and fold gently.
  7. Pour the batter into the greased bundt pan and smooth the top.
  8. Bake for approximately 45 minutes or until a toothpick comes out clean.
  9. Cool for about 10 minutes before inverting the bundt cake onto a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Notes

Drain zucchini well to prevent a dense texture. Avoid overmixing for a tender crumb.

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