By Jason Griffith
As summer rolls around, so does the abundance of zucchini! And while savory dishes are fantastic, transforming this versatile vegetable into a sweet, comforting cake is pure magic. This Zucchini Bundt Cake is incredibly moist, wonderfully spiced, and packed with delightful textures from chopped pecans and juicy raisins. It’s the perfect treat for breakfast, a coffee break, or a comforting dessert, proving that zucchini truly belongs in your sweet recipes. Get ready for a delicious bake that will fill your kitchen with the most inviting aromas!
Why I Love This Recipe
There’s a special joy in baking a cake that’s both incredibly delicious and surprisingly wholesome. What I love most about this Zucchini Bundt Cake is its unparalleled moisture and tender crumb, which is all thanks to the humble zucchini. You won’t taste the vegetable, but you’ll certainly appreciate the delightful texture it lends. The warm spices—especially that generous amount of cinnamon—perfectly complement the sweetness, while the pecans and raisins add a wonderful chew and crunch. It’s a truly comforting cake that’s easy to make, beautiful to present in a Bundt pan, and always a crowd-pleaser.
Ingredients:
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini (about 2 medium zucchini)
- 3 teaspoons vanilla extract
- 1 cup chopped pecans
- ½ cup raisins
Swaps and Notes
- Zucchini: Don’t worry about the zucchini flavor; it melts into the cake, adding only moisture. Ensure you squeeze out excess moisture after shredding to prevent a soggy cake.
- Oil: Vegetable oil contributes to the cake’s moistness. You can use other neutral oils like canola or sunflower oil.
- Sweeteners: While granulated sugar is traditional, you could experiment with a blend of granulated sugar and brown sugar (e.g., 1.5 cups granulated, 0.5 cup brown sugar) for a deeper, molasses-like flavor.
- Spices: Cinnamon is key here, but you can add other warm spices like ½ teaspoon nutmeg, ¼ teaspoon cloves, or ½ teaspoon allspice for a more complex spice profile.
- Nuts: Walnuts are a fantastic substitute for pecans, or you can omit nuts entirely if preferred.
- Dried Fruit: If you’re not a fan of raisins, you can substitute with dried cranberries, chopped dried apricots, or chocolate chips for a different twist.
- Bundt Pan: A Bundt pan gives a beautiful presentation. If you don’t have one, you can bake this in a 9×13-inch baking pan (adjust baking time to around 30-40 minutes) or two 8×4-inch loaf pans (adjust baking time to around 45-55 minutes).
- Vanilla Extract: Use pure vanilla extract for the best flavor.
Directions:
1. Prepare Oven and Bundt Pan: Preheat your oven to 350°F (175°C). Take a moment to generously grease your lovely Bundt pan with butter or baking spray, then lightly flour it, tapping out any excess. This step is crucial for ensuring your cake releases cleanly after baking.
2. Combine Wet Ingredients: In a large mixing bowl, crack the 3 large eggs. Add the 2 cups of granulated sugar and ¾ cup of vegetable oil. Using a whisk or an electric mixer, combine these ingredients thoroughly until you have a smooth and inviting batter.
3. Whisk in Dry Ingredients: Next, in a separate bowl, whisk together the 2 cups all-purpose flour, ½ teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt, and that fragrant 3 teaspoons ground cinnamon. Gradually add this dry mixture to the wet ingredients in the large mixing bowl. Mix just until everything is beautifully incorporated and no streaks of flour remain. Be careful not to overmix the batter.
4. Add Zucchini and Vanilla: It’s time to bring in the star vegetable! After shredding your zucchini, place it in a clean kitchen towel or paper towels and firmly squeeze out any excess moisture. This prevents the cake from becoming soggy. Fold the squeezed, shredded zucchini into the batter, along with the 3 teaspoons vanilla extract. Gently mix until the zucchini is just distributed. Trust me; your kitchen will already smell amazing from the cinnamon and vanilla!
5. Fold in Pecans and Raisins: Finally, gently fold in the 1 cup chopped pecans and ½ cup raisins. Mix just until they are evenly distributed throughout the batter. Overmixing at this stage can make the cake tough.
6. Pour and Bake: Pour your delightful cake mixture evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles. Pop it into the preheated oven. Bake for about 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, signaling that it’s ready to be enjoyed.
7. Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 10-15 minutes before gently attempting to remove it. Once cooled slightly, invert the pan onto the wire rack and lift the pan off the cake. Allow the cake to cool completely on the rack before slicing. Then, the best part—slice, serve, and enjoy the joy this moist, flavorful cake brings!
Tips for Success
- Squeeze Zucchini Dry: This is the most important step for a moist (not soggy) zucchini cake. Don’t skip it!
- Don’t Overmix: Overmixing the batter, especially after adding flour, can develop gluten and lead to a tough cake. Mix just until combined.
- Room Temperature Eggs: Use room temperature eggs; they incorporate more smoothly into the batter.
- Grease & Flour Bundt Pan Well: Bundt pans have intricate designs, so a thorough greasing and flouring (or using baking spray with flour) is essential for a clean release.
- Test for Doneness: A toothpick inserted into the thickest part of the cake should come out clean or with just a few moist crumbs, not wet batter.
- Cool in Pan Briefly: Letting it cool in the pan for 10-15 minutes helps it firm up before inversion, reducing the risk of it breaking.
Serving Suggestions and Pairings
This Zucchini Bundt Cake is incredibly versatile and delicious on its own, but here are some ways to elevate it:
- Simple Dusting: A simple dusting of powdered sugar is elegant and classic.
- Cream Cheese Glaze: A drizzle of a simple cream cheese glaze (softened cream cheese, powdered sugar, milk/vanilla) would be heavenly.
- Lemon Glaze: A tangy lemon glaze can add a wonderful bright contrast.
- Whipped Cream or Ice Cream: Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.
- Coffee or Tea: Perfect for an afternoon coffee break or with a cup of hot tea.
- For more comforting baked goods and sweet treats, check out:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
Storage and Leftover Tips
This Zucchini Bundt Cake stays wonderfully moist, making it great for enjoying over several days.
- Room Temperature: Store the cooled cake, tightly covered with plastic wrap or in an airtight cake keeper, at room temperature for up to 3-4 days.
- Refrigeration: If you’ve added a cream cheese glaze or if your kitchen is very warm, you can store it in the refrigerator for up to 5-7 days. Bring to room temperature before serving for the best texture.
- Freezing: Zucchini Bundt Cake freezes beautifully! Once completely cooled, wrap the whole cake or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature for several hours or overnight before serving.
Final Thoughts
This Moist Zucchini Bundt Cake is a truly delightful way to enjoy the flavors of summer in a comforting, spiced package. It’s easy to make, always turns out incredibly tender and moist, and fills your home with the most inviting aromas. Whether you’re looking to use up garden zucchini or just crave a delicious, heartwarming slice of cake, this recipe is a winner!
What are your favorite ways to use summer vegetables in baking, or do you have a go-to Bundt cake recipe? Share your ideas and feedback in the comments below, and don’t forget to follow Chefmaniac for more delightful and easy recipes!
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