This rich pecan Bundt pan zucchini bread is a delightful twist on a classic favorite. The combination of grated zucchini and crunchy pecans creates a moist and flavorful bread that’s perfect for any occasion.
Whether you’re enjoying a slice with your morning coffee or serving it at a brunch gathering, this bread is sure to impress. The warm cinnamon spice adds depth, while the Bundt pan shape makes it a stunning centerpiece.
Ingredients:
- 1½ cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 cup chopped pecans
- Optional: ½ cup raisins or chocolate chips
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the grated zucchini, chopped pecans, and optional raisins or chocolate chips.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 45–50 minutes | Total Time: 1 hour | Kcal: Approximately 300 kcal per serving | Servings: 10–12