Pecan Zucchini Bundt Cake Recipe gives you a moist, cinnamon-kissed crumb with toasty pecans and a light vanilla glaze that sets with a sweet crackle. It suits spice-cake fans, zucchini growers, and bake-sale heroes, and it takes about 20 minutes prep, 55 minutes bake time, for a total of 1 hour 15 minutes. I baked my first one after a neighbor slid a zucchini across the fence like a covert handoff.
Why Pecan Zucchini Bundt Cake Recipe Is Worth It
Pecan Zucchini Bundt Cake Recipe delivers tender texture, warm spice, and buttery crunch in every slice. The zucchini melts into the batter and keeps the cake soft for days. Pecans add balance, so the cake tastes nutty rather than overly sweet.
The batter mixes by hand with pantry staples, so you skip fancy tools. A Bundt pan gives pretty swirls without extra decorating. A quick vanilla glaze finishes the cake with shine and just enough sweetness.
Ingredients You Need
- All-purpose flour, 2 1/2 cups King Arthur or Gold Medal both measure reliably.
- Baking powder, 1 teaspoon.
- Baking soda, 1/2 teaspoon.
- Fine sea salt, 1/2 teaspoon.
- Ground cinnamon, 2 teaspoons, plus 1/4 teaspoon ground nutmeg for cozy depth.
- Granulated sugar, 1 cup.
- Light brown sugar, 1/2 cup, packed store brand works great.
- Large eggs, 3, at room temperature for better lift.
- Neutral oil, 3/4 cup, such as canola or avocado. You can swap 1/4 cup with melted butter for richer flavor.
- Pure vanilla extract, 2 teaspoons. I like Nielsen-Massey for clean flavor.
- Finely grated zucchini, 2 packed cups, squeezed dry about 2 medium zucchini.
- Chopped pecans, 1 1/2 cups, lightly toasted for extra crunch. Use pecan pieces to save chopping.
- Optional add-ins: 1 tablespoon orange zest for brightness, or 1/2 cup mini chocolate chips for a bakery vibe.
Glaze:
- Powdered sugar, 1 cup sift if lumpy. Domino gives a smooth finish.
- Milk or heavy cream, 2–3 tablespoons, to thin.
- Vanilla extract, 1/2 teaspoon.
- Pinch of salt to balance sweetness.
Equipment:
- 12-cup Bundt pan.
- Nonstick baking spray with flour or butter plus flour. Baker’s Joy coats evenly.
- Two mixing bowls, whisk, rubber spatula.
- Box grater or food processor for zucchini.
- Wire rack, toothpick or skewer, measuring cups and spoons.
Quick Tips & substitutions
- Squeeze the zucchini well. Wrap it in a clean towel and twist until it looks dry. Too much liquid can make the cake dense.
- Toast the pecans for 6–8 minutes at 350°F. Cool them before mixing so they stay crisp.
- Use half whole wheat pastry flour for a heartier crumb. Keep at least half all-purpose for tenderness.
- Swap pecans with walnuts or hazelnuts. Skip nuts and add 1/2 cup coconut if you need a nut-free twist.
- Use melted coconut oil for a subtle coconut note. Keep the same quantity as neutral oil.
- No Bundt pan? Use two 8-by-4-inch loaf pans and start checking at 45 minutes.
- For a lighter glaze, thin with orange juice. For a thicker glaze, add more powdered sugar.
How to Make Pecan Zucchini Bundt Cake
- Prep: 20 minutes
- Cook: 55 minutes
- Total: 1 hour 15 minutes
- Heat the oven to 350°F. Grease and flour a 12-cup Bundt pan or spray it well with baking spray.
- Toast the pecans on a sheet pan for 6–8 minutes until fragrant. Cool and chop if needed.
- Grate the zucchini on the large holes of a box grater. Squeeze it dry in a towel until you remove most moisture.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until glossy and smooth.
- Stir the dry ingredients into the wet mixture until almost combined. Leave a few flour streaks.
- Fold in the zucchini and pecans, plus orange zest or chips if using. Mix until the batter looks even and thick.
- Spoon the batter into the prepared Bundt pan. Smooth the top and tap the pan twice on the counter to release air bubbles.
- Bake on the center rack for 50–55 minutes. Bake until a tester comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a rack for 15 minutes. Loosen the edges with a thin spatula.
- Invert the cake onto the rack and lift off the pan. Cool the cake completely for at least 1 hour.
- Whisk powdered sugar, milk or cream, vanilla, and a pinch of salt until thick but pourable. Drizzle the glaze over the cool cake and let it set for 15 minutes.
Simple Variations
- Maple glaze: Swap the milk with maple syrup and reduce vanilla to a few drops.
- Chocolate swirl: Remove 3/4 cup batter and mix in 2 tablespoons cocoa powder. Marble it in with a butter knife.
- Apple boost: Fold in 1 peeled, finely diced Granny Smith apple for a tart pop.
- Chai spice: Replace cinnamon and nutmeg with 2 teaspoons chai spice blend for a café-style flavor.
Ways to Serve Pecan Zucchini Bundt Cake
- Serve warm slices with vanilla ice cream or cinnamon whipped cream.
- Pair with hot coffee, spiced chai, or cold brew for a cozy afternoon break.
- Add a spoonful of lemon curd or apple butter for tangy contrast.
- Slice thin for brunch boards next to berries, yogurt, and salty bacon.
Storage
Let the glaze set, then cover the cake at room temperature for up to 3 days. The crumb stays soft, and the flavors deepen on day two. Wrap slices and freeze for up to 2 months, then thaw at room temp and refresh with a short warm-up in a low oven. Keep the cake in a cool spot to preserve the glaze and pecan crunch.