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.