Name: Pecan Zucchini Bundt Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 2 cups finely shredded zucchini, well drained; 1 cup chopped pecans; 1 cup powdered sugar; 2–3 tablespoons milk or cream; 1/2 teaspoon vanilla extract; 2 tablespoons chopped pecans

Pecan Zucchini Bundt Cake Recipe tastes like a cozy slice of spiced zucchini bread that ran off and got fancy with toasted pecans and a tender, moist crumb, and it works perfectly for brunch, dessert, or a sneaky afternoon snack in about 1 hour 15 minutes total. This recipe suits bakers who want an easy, impressive Bundt cake that uses up extra zucchini without tasting like vegetables. I baked a version of this on a Tuesday night once and ended up eating a cold slice for breakfast straight from the fridge, so you know I speak from experience.

Why Make This Pecan Zucchini Bundt Cake Recipe at Home

This Pecan Zucchini Bundt Cake Recipe gives you a moist, flavorful cake with a crunchy pecan crust and warm cinnamon spice in every bite. You taste a hint of zucchini, but it mostly brings moisture and a soft, tender texture that keeps the cake fresh for days.

You also control the sweetness, the spice level, and the amount of nuts. A bakery Bundt cake can cost a small fortune, while this version uses simple pantry ingredients and one bowl for the batter, which keeps cleanup easy.

“This Pecan Zucchini Bundt Cake Recipe tastes like fall in a pan, stays moist for days, and disappears from the cake stand in under 24 hours. ★★★★★”

Ingredients You Need

Dry ingredients

2 ½ cups (300 g) all-purpose flour
- Use a standard unbleached all-purpose flour like King Arthur or Gold Medal.
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg (optional but tasty)

Wet ingredients

3 large eggs, room temperature
1 ¾ cups granulated sugar
- You can swap ½ cup with light brown sugar for deeper flavor.
1 cup neutral oil (canola, vegetable, or light olive oil)
2 teaspoons pure vanilla extract

Zucchini and nuts

2 cups grated zucchini, lightly packed (about 2 medium zucchini)
- Do not peel; the green flecks look pretty in the cake.
- Pat very wet zucchini with a paper towel if it feels soggy, but do not squeeze it dry.
1 ¼ cups chopped pecans, divided
- Toast pecans in a dry skillet over medium heat for 4 to 5 minutes for extra flavor.
- Keep ¼ cup aside for topping if you plan to glaze the cake.

Optional glaze

You can serve this Pecan Zucchini Bundt Cake Recipe plain with a dusting of powdered sugar, or you can mix a quick glaze.

1 cup powdered sugar, sifted
2 to 3 tablespoons milk or half-and-half
½ teaspoon vanilla extract
Pinch of salt

Whisk until smooth and pourable. Add more milk a teaspoon at a time if it feels too thick.

Pantry shortcuts and substitutions

Use pre-chopped pecans from the baking aisle to save time.
Use pre-shredded zucchini only if it looks fresh and moist; dry, packaged shreds can give you a crumbly cake.
Swap pecans with walnuts if you prefer, or leave nuts out and add ½ cup chocolate chips.
Use avocado oil instead of vegetable oil if you like a slightly richer flavor.

Equipment list

10 to 12 cup Bundt pan
Nonstick baking spray with flour or butter plus flour for greasing
Large mixing bowl
Medium mixing bowl
Whisk and rubber spatula
Box grater or food processor with shredding disc for zucchini
Cooling rack
Small bowl and whisk for glaze (optional)

Tips & Mistakes

Grease the Bundt pan thoroughly and coat it with flour so the cake releases cleanly.
Tap the greased pan with chopped pecans before adding batter if you want a crunchy pecan crust on the outside.
Measure flour by spooning it into the cup and leveling it so the cake stays moist instead of dense.
Do not overmix the batter after you add the flour; mix just until no dry streaks remain.
Grate zucchini on the medium holes of a box grater so it melts into the crumb instead of leaving big strands.
Pat very wet zucchini with paper towels but keep some moisture so the cake stays tender.
Toast pecans before adding them to the batter to deepen the nutty flavor.
Check the cake early at 45 minutes with a toothpick so you avoid overbaking and drying it out.
Cool the cake in the pan for 12 to 15 minutes before you flip it, or it can break.
Glaze the cake only after it cools completely so the glaze sets instead of sliding off.

How to Make Pecan Zucchini Bundt Cake Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease a 10 to 12 cup Bundt pan with baking spray that includes flour, or coat it with butter and dust with flour, shaking out the excess. If you want a pecan crust, sprinkle ¼ cup chopped pecans evenly into the bottom of the greased pan and tilt the pan so they cling to the sides.

Step 2: Grate the zucchini

Wash the zucchini and trim the ends. Grate it on the medium holes of a box grater or use a food processor with a shredding disc. Spread the grated zucchini on a clean kitchen towel or paper towels and gently pat the top to absorb excess moisture, then measure 2 lightly packed cups.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any clumps so the spices distribute evenly. Set this bowl aside.

Step 4: Whisk the wet ingredients

In a large mixing bowl, whisk the eggs and sugar until the mixture looks slightly thick and pale. Pour in the oil and vanilla and whisk until the mixture looks smooth and glossy. This step helps the cake rise nicely and gives the crumb a soft texture.

Step 5: Combine wet and dry

Add the dry ingredient mixture to the wet ingredients in two additions. Stir gently with a spatula until no dry flour streaks remain. Scrape the bottom and sides of the bowl so you catch any hidden pockets of flour, but stop mixing as soon as the batter looks uniform.

Step 6: Fold in zucchini and pecans

Add the grated zucchini and 1 cup chopped pecans to the batter. Fold them in with a spatula until they distribute evenly. The batter will look thick but scoopable, with visible green flecks and nut pieces.

Step 7: Fill the Bundt pan

Spoon the batter into the prepared Bundt pan. Smooth the top with a spatula so the cake bakes evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles.

Step 8: Bake the cake

Place the Bundt pan on the center rack of the oven. Bake for 45 to 55 minutes, depending on your oven and pan size. Check with a toothpick or thin skewer in the center; it should come out with a few moist crumbs but no wet batter.

Step 9: Cool and release

Set the pan on a cooling rack and let the cake cool in the pan for 12 to 15 minutes. Run a thin spatula or butter knife gently around the center tube and outer edge if you feel any sticky spots. Invert a cooling rack over the pan, flip the whole thing, and lift the pan off to release the cake.

Step 10: Glaze or dust

Let the cake cool completely, about 1 hour, before you glaze it. Whisk the powdered sugar, milk, vanilla, and pinch of salt until smooth and pourable. Drizzle the glaze over the cooled Pecan Zucchini Bundt Cake Recipe and sprinkle with the reserved chopped pecans, or dust the top with powdered sugar if you prefer a simpler finish.

Variations I've Tried

Chocolate chip pecan zucchini Bundt cake: Fold in ¾ cup mini chocolate chips with the zucchini and pecans for a richer, dessert-style cake.
Citrus twist: Add 1 tablespoon orange zest to the batter and swap the vanilla in the glaze with orange juice for a bright, fresh flavor.
Coconut pecan zucchini Bundt cake: Stir in ½ cup shredded sweetened coconut with the pecans and top the glaze with toasted coconut flakes.
Lighter spice version: Cut the cinnamon to 1 teaspoon and skip the nutmeg if you prefer a milder, more neutral cake that pairs well with fruit.

How to Serve Pecan Zucchini Bundt Cake Recipe

Serve slices at room temperature with a cup of coffee, tea, or cold milk for a cozy snack. Add a spoonful of vanilla yogurt or whipped cream and fresh berries for a brunch-worthy plate. You can also warm individual slices in the microwave for about 10 to 15 seconds to bring back that just-baked aroma. This Pecan Zucchini Bundt Cake Recipe works nicely as an afternoon treat, a potluck dessert, or a sweet breakfast on a busy morning.

How to store

Room temperature: Keep the cake covered at room temperature for up to 3 days; use a cake dome or wrap it loosely in plastic wrap so it does not dry out.
Fridge: Store leftover slices in an airtight container in the refrigerator for up to 5 days; let them sit at room temperature for 20 minutes or warm briefly in the microwave before serving.
Freezer (whole cake): Wrap the completely cooled Bundt cake tightly in plastic wrap, then in foil, and freeze for up to 2 months.
Freezer (slices): Wrap individual slices in plastic wrap and place them in a freezer bag; freeze for up to 2 months for easy grab-and-go treats.
Reheating: Warm slices in the microwave for 10 to 20 seconds or in a 300°F oven for 8 to 10 minutes; this refreshes the crumb and perks up the pecan flavor.