The Best Pecan Zucchini Bundt Cake 

There’s something special about a cake that feels like comfort in every bite. This pecan zucchini Bundt cake is that kind of dessert. It’s the one you bake when you’ve got fresh zucchini on hand and a craving for something sweet, spiced, and satisfying.

You’ll get a moist cake made completely from scratch, filled with the soft crunch of toasted pecans and topped with a rich brown sugar glaze. If you love moist, veggie-based bakes like this, you’ll also enjoy our Double chocolate zucchini bread it’s just as rich and satisfying.

The Best Pecan Zucchini Bundt Cake 

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• Author: Callie Brooks
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This pecan zucchini Bundt cake is moist, warmly spiced, and crowned with a brown sugar pecan glaze. A perfect blend of garden-fresh zucchini and buttery Southern charm.

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Ingredients

Scale 1x2x3x

For the Pecan Zucchini Cake

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

3 large eggs, at room temperature

2 cups granulated sugar

1 cup vegetable oil

2 tablespoons vanilla extract

2 cups shredded zucchini, moisture intact

1 cup chopped pecans, toasted

For the Cinnamon-Sugar Swirl

2 tablespoons granulated sugar

½ teaspoon ground cinnamon

For the Brown Sugar Pecan Glaze

¼ cup unsalted butter

½ cup packed light brown sugar

3 tablespoons heavy cream or milk

1 cup powdered sugar

½ cup chopped pecans, toasted

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F. Prepare a 10 or 12-cup Bundt pan by greasing it thoroughly and lightly dusting it with flour, making sure to cover every crevice.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon until evenly combined.

3. Combine Wet Ingredients: In a separate bowl, beat the eggs with the sugar until smooth. Stir in the vegetable oil and vanilla extract until fully blended.

4. Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula only until no dry patches remain. Be careful not to overmix.

5. Fold in Zucchini and Pecans: Gently fold in the shredded zucchini and 1 cup of the toasted pecans. The batter will be thick.

6. Layer the Cake: Pour half of the batter into the prepared Bundt pan and smooth the surface.

7. Add the Swirl: In a small cup, mix the 2 tablespoons of sugar and ½ teaspoon of cinnamon. Sprinkle this evenly over the batter in the pan.

8. Add Final Layer: Carefully spoon the remaining batter on top of the cinnamon-sugar layer and gently spread it to the edges.

9. Bake: Place the pan in the oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.

10. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. Then, carefully invert it onto the rack to cool completely before glazing.

11. Make the Glaze: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cream until bubbly and smooth (2-3 mins). Remove from heat, whisk in powdered sugar, stir in pecans. Let cool 5-10 minutes and drizzle over cooled cake.

Notes

This cake gets even better the next day—store covered at room temperature. You can freeze it unglazed for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 34g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg

Why This is the Only Recipe You’ll Need

• Unbeatably Moist and Tender: Fresh zucchini and oil work together to create the softest crumb you’ve ever tasted. No dry bites here.
• Loaded with Toasted Pecan Flavor: Pecans aren’t just a topping. They’re mixed throughout the batter and added to the glaze for a buttery crunch in every slice.
• Foolproof for All Bakers: Whether it’s your first Bundt cake or your fiftieth, this recipe has built-in solutions for common problems like sticking or dryness.
• Simple, From-Scratch Goodness: You won’t need any boxed mix or fancy ingredients. Just pantry basics for a cake that tastes like pure homemade comfort.

Pro Tips for a Perfect Bundt Cake

The Secret to a Clean Release (No More Sticking)

Prepping your Bundt pan properly is crucial. Any missed spot can cause the cake to stick.

Method One: Shortening and Flour

 Use a pastry brush to coat every curve and crevice of the pan with shortening. Then sprinkle in flour and rotate the pan to coat evenly. Tap out any excess.

Method Two: Baking Spray with Flour

 Choose a baking spray that includes flour. Spray generously and make sure it reaches all areas of the pan.

Let the cake cool in the pan for exactly 10 to 15 minutes. This short wait lets the structure set without sticking. Inverting too early or too late increases the chance of breakage.

For the Moistest Cake, Don’t Squeeze the Zucchini

Zucchini holds a lot of water, which is exactly what makes this cake soft. This trick is also what gives our Chocolate Zucchini Bread its incredibly tender crumb without tasting like vegetables.

Toast Your Pecans for Deeper Flavor

Toasting takes pecans from good to irresistible. Spread chopped pecans on a baking sheet and toast in a 350°F oven for six to eight minutes. Stir once halfway through. You can also toast them in a dry skillet over medium heat for five minutes, stirring often. Let them cool before adding to your batter or glaze.

Ingredients You’ll Need

Each ingredient plays a key role. The oil keeps the cake moist for days, the zucchini provides a perfect texture without any vegetable taste, and the combination of cinnamon and toasted pecans brings warmth and a satisfying crunch.

For the Pecan Zucchini Cake

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 3 large eggs, at room temperature
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 tablespoons vanilla extract
• 2 cups shredded zucchini, moisture intact
• 1 cup chopped pecans, toasted

For the Cinnamon-Sugar Swirl

• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon

For the Brown Sugar Pecan Glaze

• ¼ cup unsalted butter
• ½ cup packed light brown sugar
• 3 tablespoons heavy cream or milk
• 1 cup powdered sugar
• ½ cup chopped pecans, toasted

Step-by-Step Instructions 

1. Preheat and Prep: Preheat your oven to 350°F. Prepare a 10 or 12-cup Bundt pan by greasing it thoroughly and lightly dusting it with flour, making sure to cover every crevice.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs with the sugar until smooth. Stir in the vegetable oil and vanilla extract until fully blended.
4. Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula only until no dry patches remain. Be careful not to overmix.
5. Fold in Zucchini and Pecans: Gently fold in the shredded zucchini and 1 cup of the toasted pecans. The batter will be thick.
6. Layer the Cake: Pour half of the batter into the prepared Bundt pan and smooth the surface.
7. Add the Swirl: In a small cup, mix the 2 tablespoons of sugar and ½ teaspoon of cinnamon. Sprinkle this evenly over the batter in the pan.
8. Add Final Layer: Carefully spoon the remaining batter on top of the cinnamon-sugar layer and gently spread it to the edges.
9. Bake: Place the pan in the oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
10. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. Then, carefully invert it onto the rack to cool completely before glazing.

How to Make the Brown Sugar Pecan Glaze

1. Melt Butter: Place a small saucepan over medium heat and melt the butter.
2. Dissolve Sugar: Stir in the brown sugar and heavy cream. Continue stirring until the mixture is smooth and begins to gently bubble, about 2-3 minutes.
3. Whisk and Finish: Remove the pan from the heat. Whisk in the powdered sugar until the glaze is silky and smooth.
4. Add Pecans: Stir in the remaining ½ cup of toasted pecans.
5. Cool and Drizzle: Let the glaze cool for 5-10 minutes to thicken slightly, then drizzle it over the completely cooled Bundt cake.

Recipe Variations & Storage Tips

• Extra Spices: For an even deeper flavor, try adding a ¼ teaspoon of nutmeg or allspice to the dry ingredients. It blends beautifully with the cinnamon.
• Oil Substitutions: If you’re out of vegetable oil, canola oil works just as well. It’s best to avoid using butter in this recipe, as oil is the key to a super moist, long-lasting cake.
• Grating Zucchini: For the best texture, use the medium-sized holes on a box grater. This ensures it melts into the batter without leaving noticeable chunks.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is humid, storing it in the fridge will keep the glaze from getting sticky—just let it come to room temperature before serving.
• Make-Ahead: This cake tastes even better the next day once the flavors have settled in, making it perfect to prepare a day ahead.
• Fun Add-Ins: Want a different twist? Swap out pecans for walnuts or add 1 cup of mini chocolate chips for a richer bite just like we do in our Keto cottage cheese chocolate chip cookies, where texture and flavor go hand-in-hand.

Conclusion

This pecan zucchini Bundt cake isn’t just another dessert; it’s a soft, spiced, and nutty showstopper that feels like home in every bite. With toasted pecans throughout, a cinnamon-sugar swirl in the middle, and a silky brown sugar glaze on top, it strikes the perfect balance between cozy and impressive.

The simple steps and everyday ingredients make this a go-to recipe for both beginners and seasoned bakers. Plus, the zucchini works its magic to keep the cake incredibly moist without tasting like vegetables.

If you gave this recipe a try, please leave a comment and a star rating below! Did you love the cinnamon-sugar swirl? I’d love to know what you think of it in the comments!

Share your beautiful cake on Pinterest or Facebook and tag your friends who need a slice of this ultimate comfort dessert.

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