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 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 3/4 cups granulated sugar; 1/2 cup light brown sugar, packed; 1 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 2 cups finely shredded zucchini, well-drained; 1 cup chopped pecans; 1 cup powdered sugar; 2–3 tablespoons milk or cream; 1/2 teaspoon vanilla extract

Pecan Zucchini Bundt Cake Recipe tastes like a cozy slice of spiced zucchini bread that ran off and got fancy with toasted pecans and a tender, moist crumb. It works perfectly for busy home bakers who want a showy dessert in about 1 hour 15 minutes from start to finish, with very little fuss. I tested this version on my own neighbors during a heat wave, and not a single crumb survived.

Why You Should Try This Pecan Zucchini Bundt Cake Recipe

This Pecan Zucchini Bundt Cake Recipe gives you a super moist, soft cake with warm cinnamon, nutmeg, and crunchy pecan bits in every bite. The zucchini melts into the batter, so you get extra moisture and a tender texture without obvious veggie chunks.

You also get a dessert that looks impressive without any decorating skills. The Bundt pan does the styling, and a simple glaze or powdered sugar dusting finishes it off in minutes.

“This Pecan Zucchini Bundt Cake Recipe tastes like fall, comfort, and a bakery-level treat all in one pan, and my family asked for seconds before I finished my first slice. ★★★★★”

Ingredients You’ll Need

I list everything for the Pecan Zucchini Bundt Cake Recipe first, then the glaze, plus a quick equipment rundown. I include some pantry swaps and brand notes so you can use what you already have.

For the pecan zucchini Bundt cake

2 cups finely grated zucchini, lightly packed
- Use small to medium zucchini for best flavor and texture. Large ones can taste a bit watery and bland.
2 ½ cups all purpose flour
- I like King Arthur or Gold Medal because they give consistent results.
1 ½ cups granulated sugar
- You can swap in ½ cup light brown sugar for ½ cup of the white sugar for a deeper flavor.
1 cup neutral oil (canola, vegetable, or light olive oil)
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but highly recommended for a bakery-style flavor)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional, for a stronger spice vibe)
1 cup chopped pecans, toasted if possible
- Toast pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant. This step adds a richer nutty flavor.
½ cup plain Greek yogurt or sour cream
- This adds extra moisture and tenderness. Use full fat for best texture.

For the glaze (optional but tasty)

1 ½ cups powdered sugar, sifted
2 to 3 tablespoons milk or half and half
1 teaspoon vanilla extract
Pinch of salt
¼ cup finely chopped pecans for sprinkling on top

You can also skip the glaze and dust the cooled cake with powdered sugar. That shortcut works great when you feel short on time or dishes.

Equipment list

10 to 12 cup Bundt pan
- I like Nordic Ware pans because they release cleanly when you grease them well.
Mixing bowls (one large, one medium)
Whisk and rubber spatula
Hand mixer or stand mixer (optional, but it makes mixing easier)
Box grater or food processor with grating disc for the zucchini
Cooling rack
Small saucepan or microwave safe bowl for the glaze

Tips & Tricks

Grease the Bundt pan thoroughly with softened butter or baking spray with flour, and dust with flour, so the cake slides out cleanly.
Squeeze excess moisture from the grated zucchini only if it feels very wet and drippy; leave a little moisture so the cake stays soft.
Toast the pecans before adding them to the batter to deepen the nutty flavor and keep them crunchy.
Use room temperature eggs and yogurt so the batter mixes smoothly and bakes evenly.
Do not overmix once you add the flour; stir just until the streaks of flour disappear to avoid a tough crumb.
Check the cake a few minutes early, since every oven runs a little different; a toothpick should come out with a few moist crumbs, not wet batter.
Cool the cake in the pan for 10 to 15 minutes, then turn it out; if you wait too long, it can stick more easily.
Let the cake cool completely before glazing so the glaze sets nicely instead of sliding off.

How to Make Pecan Zucchini Bundt Cake Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or baking spray, then dust lightly 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: Prep the zucchini and pecans

Wash and dry the zucchini, then grate it on the small or medium holes of a box grater. If it looks very wet, gently squeeze it in a clean kitchen towel or paper towels, but keep some moisture. Measure 2 cups of lightly packed grated zucchini and set it aside. Chop the pecans and toast them in a dry skillet over medium heat until fragrant, then let them cool.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in the chopped pecans so they coat lightly in the flour mixture. This step helps keep the nuts from sinking to the bottom of the cake.

Step 4: Mix the wet ingredients

In a large bowl, whisk the sugar and oil until they look smooth and slightly thick. Add the eggs one at a time, whisking well after each addition so the mixture looks glossy. Whisk in the vanilla, almond extract, and yogurt or sour cream until everything looks fully combined.

Step 5: Add zucchini and combine

Stir the grated zucchini into the wet mixture. Fold gently so the zucchini distributes evenly. The batter will look slightly loose at this point, which works perfectly once you add the dry ingredients.

Step 6: Bring wet and dry together

Add the dry ingredient mixture to the wet ingredients in two additions. Use a spatula to fold gently after each addition until no visible streaks of flour remain. Scrape the bottom and sides of the bowl so everything mixes evenly, but stop as soon as the batter looks uniform.

Step 7: Fill the Bundt pan

Pour 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 large air bubbles.

Step 8: Bake the cake

Place the Bundt pan on the baking sheet in the center of the oven. Bake for 45 to 55 minutes, depending on your oven and pan. Start checking at 40 minutes; the cake finishes baking when a toothpick inserted into the thickest part comes out with a few moist crumbs.

Step 9: Cool and release

Remove the cake from the oven and set it on a cooling rack. Let it cool in the pan for 10 to 15 minutes so it sets up but still releases easily. Place a cooling rack over the top of the pan, flip the whole thing, and lift the pan off carefully; the cake should slide out in one piece.

Step 10: Glaze the cake

When the cake cools completely, mix the glaze. In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, vanilla, and a pinch of salt until smooth. Add more milk a teaspoon at a time until you get a thick but pourable consistency, then drizzle it over the cooled cake and sprinkle with chopped pecans.

What to Serve with Pecan Zucchini Bundt Cake Recipe

Serve this Pecan Zucchini Bundt Cake Recipe slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. A mug of hot coffee, chai, or cocoa pairs perfectly with the warm spices and nutty crunch. You can also slice it thin and serve it as a brunch treat alongside scrambled eggs and fresh fruit. Kids usually love it plain, so it works nicely as an after school snack too.

Storage Options

Store leftover Pecan Zucchini Bundt Cake Recipe tightly covered at room temperature for up to 2 days; the zucchini keeps it moist.
Keep it in the fridge for up to 5 days in an airtight container; let slices sit at room temperature for 15 to 20 minutes before serving so the texture softens.
Freeze individual slices or the whole cake (well wrapped in plastic and then foil) for up to 2 months.
Thaw in the fridge overnight or at room temperature for a couple of hours, then warm slices in the microwave for 10 to 15 seconds to bring back that fresh baked softness.