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, squeezed dry; 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 moist, nutty, warmly spiced, and just sweet enough to pass as both breakfast and dessert, all in about 1 hour 15 minutes from start to finish. It suits anyone who loves cozy baking, needs a way to use extra zucchini, or wants a crowd-pleasing Bundt cake that slices beautifully. I first baked this on a sweltering August afternoon with zucchini from a neighbor’s garden, and my kids still ask for “that green cake” every summer.

Why Make This Pecan Zucchini Bundt Cake Recipe at Home

You get a super tender crumb, crunchy pecan bits, and a hint of cinnamon that makes the whole kitchen smell like a bakery. The zucchini keeps the cake moist without turning it dense, and the Bundt pan gives you that pretty shape without any decorating skills.

You control the sweetness, the spice level, and the nutty crunch, which helps if you bake for picky eaters. The recipe uses simple pantry ingredients, so you probably own most of what you need already.

My whole family devoured this Pecan Zucchini Bundt Cake Recipe in one evening, and no one guessed it had vegetables in it ★★★★★

Ingredients You Need

Here is everything you need for this pecan zucchini Bundt cake recipe. I include a few notes on brands, swaps, and shortcuts from years of testing.

Dry ingredients

2 1/2 cups all purpose flour
- Use a standard American brand like King Arthur or Gold Medal for consistent results.
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
- The spice blend gives a warm flavor without overpowering the zucchini.

Wet ingredients

3 large eggs, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
- You can use all granulated sugar, but brown sugar adds moisture and a caramel note.
1 cup neutral oil (canola, vegetable, or light olive oil)
- I prefer canola or avocado oil for a clean flavor.
2 teaspoons pure vanilla extract
2 cups finely grated zucchini, lightly packed
- Do not peel the zucchini; the green flecks look pretty.
- You need about 2 medium zucchini.

Nuts and add ins

1 1/4 cups chopped pecans, divided
- Toast the pecans in a dry skillet for 3 to 4 minutes to deepen the flavor.
Optional: 1/2 cup mini chocolate chips
- Mini chips distribute more evenly than regular chips.

Simple glaze (optional but tasty)

1 cup powdered sugar, sifted
2 to 3 tablespoons milk or half and half
1/2 teaspoon vanilla extract
Pinch of salt
- You can swap milk with a dairy free alternative if needed.

Equipment list

10 to 12 cup Bundt pan
- A standard nonstick Bundt pan works best.
Mixing bowls, medium and large
Whisk and rubber spatula
Hand mixer or stand mixer (optional, but it makes mixing easier)
Box grater or food processor with grating blade for the zucchini
Cooling rack
Measuring cups and spoons
Small bowl and spoon for the glaze

Tips & Mistakes

Grease and flour the Bundt pan thoroughly, including every ridge, so the cake releases cleanly.
Blot the grated zucchini with a clean kitchen towel if it looks very wet, so the batter does not turn soupy.
Mix the batter until just combined; overmixing can make the cake tough.
Toast the pecans lightly to deepen the nutty flavor and avoid a raw taste.
Fold in pecans and any chocolate chips gently at the end so they do not sink.
Let the cake cool in the pan for 10 to 15 minutes, then turn it out; waiting longer can cause sticking.
Check doneness with a toothpick in several spots, since Bundt cakes can bake unevenly in some ovens.
Cool the cake completely before glazing, or the glaze will slide off and pool at the bottom.

How to Make Pecan Zucchini Bundt Cake Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F. Grease your Bundt pan with butter or baking spray, then dust it with flour and tap out the excess. Set the pan aside on a baking sheet, which makes it easier to move in and out of the oven.

Step 2: Grate and prep the zucchini

Wash and dry the zucchini. Grate it on the small or medium holes of a box grater. Spread the grated zucchini on a clean kitchen towel, roll it up, and gently squeeze out extra moisture, then fluff it and 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, nutmeg, and ginger. Break up any clumps of flour or spices. Set the bowl aside.

Step 4: Beat the eggs and sugars

In a large bowl, add the eggs, granulated sugar, and brown sugar. Whisk vigorously or use a mixer on medium speed until the mixture looks slightly thick and lighter in color. This step helps the cake rise nicely and gives a tender crumb.

Step 5: Add oil and vanilla

Stream in the oil while you whisk or mix on low speed. Add the vanilla extract and mix until the batter looks smooth and glossy. Scrape down the sides of the bowl so everything combines evenly.

Step 6: Add zucchini

Stir the grated zucchini into the wet mixture. Fold it in until it distributes evenly and no big clumps remain. The batter will look loose, which works perfectly once you add the dry ingredients.

Step 7: Combine wet and dry

Add the dry ingredients to the wet mixture in two additions. Gently fold with a spatula until you see no streaks of flour. Stop mixing as soon as the batter looks uniform so the cake stays soft.

Step 8: Fold in pecans and extras

Fold in 1 cup of the chopped pecans and any mini chocolate chips if you use them. Keep the remaining 1/4 cup pecans for topping. The batter will feel thick but still pourable.

Step 9: Fill the Bundt pan

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

Step 10: Bake

Place the Bundt pan on the baking sheet in the center of the oven. Bake 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.

Step 11: Cool and release

Set the pan on a cooling rack and let the cake cool in the pan for 10 to 15 minutes. Run a thin spatula or butter knife around the center tube and outer edge. Place a plate over the pan, flip it confidently, and lift the pan straight up so the cake releases.

Step 12: Mix the glaze

In a small bowl, whisk the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a teaspoon at a time until the glaze reaches a thick but pourable consistency. You want it to drip slowly, not run like water.

Step 13: Glaze and garnish

Once the cake cools completely, drizzle the glaze over the top, letting it run down the ridges. Sprinkle the remaining 1/4 cup chopped pecans over the wet glaze so they stick. Let the glaze set for about 20 minutes before slicing.

Variations I’ve Tried

I swap half the pecans with chopped walnuts when I want a slightly different nutty flavor. I also stir in shredded carrot for a half carrot, half zucchini Bundt cake that tastes like a mashup of carrot cake and zucchini bread. Sometimes I use orange zest in the batter and a little orange juice in the glaze for a citrus twist that brightens the spices.

I tested a version with crushed pineapple and reduced the oil a bit, which gave the cake a tropical vibe and extra moisture. I also tried a chocolate version with 1/4 cup cocoa powder and extra chocolate chips, which turned the cake into a rich snack that kids inhale. You can skip the glaze and dust the cooled cake with powdered sugar if you want something lighter and less sweet.

How to Serve Pecan Zucchini Bundt Cake Recipe

Serve slices slightly warm or at room temperature, which brings out the cinnamon and nutty flavors. I like to add a spoonful of vanilla yogurt or a dollop of whipped cream on the side for a brunch style plate. Fresh berries or sliced peaches pair nicely and add a bit of color.

You can pack slices in lunchboxes as a sweet treat or serve them as an afternoon snack with coffee, tea, or cold milk. The cake holds its shape well, so it travels nicely to potlucks, picnics, and family gatherings.

How to store

Room temperature: Keep the cake covered at room temperature for up to 3 days. Use a cake dome, airtight container, or wrap it well with plastic wrap.
Fridge: Store leftover slices in an airtight container in the refrigerator for 5 to 6 days. Bring slices to room temperature or warm them slightly before serving.
Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer bag for up to 3 months. Label the bag with the date so you do not lose track of it.
Reheating: Warm slices in the microwave for 10 to 15 seconds or in a 300°F oven for about 8 to 10 minutes. The gentle heat brings back the moisture and soft crumb without drying the cake.