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Best Raisin Pecan Zucchini Bundt Cake: A Deliciously Moist Treat

Best Raisin Pecan Zucchini Bundt Cake
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A moist and flavorful cake featuring zucchini, pecans, and raisins, perfect for any occasion.

Ingredients

Scale
  • 2 cups shredded zucchini
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup raisins

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, mix zucchini, granulated sugar, brown sugar, and oil until combined.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in chopped pecans and raisins.
  7. Pour batter into the prepared bundt pan.
  8. Bake for 60 minutes or until a toothpick comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use fresh zucchini.
  • Tip: You can substitute walnuts for pecans if desired.

Nutrition

Keywords: Best Raisin Pecan Zucchini Bundt Cake

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