Pecan Zucchini Bundt Cake Recipe tastes like a cozy slice of spiced zucchini bread that ran off and married a buttery pound cake, with crunchy pecans in every bite. It works perfectly for busy home bakers who want a showy dessert in about 1 hour 15 minutes, start to finish. I baked a version of this cake for a neighbor once, and she “forgot” to return the pan because she wanted the leftovers that badly.

Why Pecan Zucchini Bundt Cake Recipe Is Worth It

This cake stays incredibly moist thanks to shredded zucchini and oil, while toasted pecans add crunch and a nutty flavor. Warm spices like cinnamon and nutmeg make the whole kitchen smell like a bakery, and the Bundt pan gives it that “I tried really hard” look with almost zero extra effort.

You mix everything in one bowl, pour it into the pan, and the oven does the rest. It works as a brunch centerpiece, an afternoon snack with coffee, or a dessert that doesn’t need frosting to impress.

“This Pecan Zucchini Bundt Cake Recipe tastes like fall, comfort, and a bakery display case all in one slice. ★★★★★”

Ingredients You Need

Dry ingredients

2 ½ cups (300 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
½ cup (100 g) light brown sugar, packed
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt (or table salt, reduce to ¾ teaspoon)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional, but adds great depth)

Wet ingredients

3 large eggs, room temperature
1 cup neutral oil (canola, vegetable, or light olive oil)
2 teaspoons pure vanilla extract (I prefer Nielsen-Massey or Costco’s pure vanilla)
½ cup plain Greek yogurt or sour cream (adds richness and tenderness)

Add-ins

2 cups finely shredded zucchini, lightly packed (about 2 small or 1 large zucchini)
1 ¼ cups chopped pecans, divided
- 1 cup for the batter
- ¼ cup for sprinkling on top after glazing

Optional glaze

1 ½ cups powdered sugar, sifted
2–3 tablespoons milk or half-and-half
1 teaspoon vanilla extract or maple extract
Pinch of salt

Pantry shortcuts & notes

Use pre-chopped pecans from the baking aisle to save time.
Use pre-shredded zucchini only if it looks fresh and moist; dry bagged shreds can make the cake dense.
Swap half the all-purpose flour with white whole wheat flour for a slightly heartier texture.
Use avocado oil if you want a neutral flavor with a slightly “better for you” vibe.

Equipment list

10–12 cup Bundt pan (nonstick works best)
Two mixing bowls (one large, one medium)
Whisk and rubber spatula
Box grater or food processor with shredding disc for the zucchini
Cooling rack
Measuring cups and spoons
Small bowl and spoon for the glaze

Quick Tips & substitutions

Grease every nook of the Bundt pan with butter or baking spray that contains flour, then dust with flour and tap out the excess.
Squeeze zucchini only if it drips a lot; aim for damp, not bone-dry or watery.
Toast pecans in a dry skillet for 4–5 minutes over medium heat to deepen flavor.
Use coconut oil (melted and cooled) instead of neutral oil for a light coconut note.
Swap Greek yogurt with sour cream or plain regular yogurt if needed.
Use walnuts instead of pecans if that’s what you have.
Reduce granulated sugar by ¼ cup if you prefer a slightly less sweet cake.
Add ½ cup mini chocolate chips for a bakery-style twist.
Use a 9×13-inch pan instead of a Bundt; start checking for doneness at 35–40 minutes.
Line the bottom of the pan with a light dusting of chopped pecans for extra crunch on top after unmolding.

How to Make Pecan Zucchini Bundt Cake Recipe

Prep the pan and oven

Preheat the oven to 350°F (175°C).
Grease a 10–12 cup Bundt pan thoroughly with baking spray or softened butter.
Dust the pan with flour, rotate to coat, then tap out the extra.
Set the pan aside on a baking sheet to catch any drips and make it easier to move.

Prep the zucchini and pecans

Wash and dry the zucchini.
Trim the ends, then shred on the medium holes of a box grater.
Lightly squeeze a handful of shreds over the sink; if liquid streams out, give it a gentle squeeze, but keep some moisture.
Measure 2 cups of loosely packed shreds and set aside.
Chop the pecans, keeping the pieces small enough to slice through easily in the finished cake.

Mix the dry ingredients

In a large bowl, add flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Whisk until everything looks evenly combined and no brown sugar lumps remain.
Toss in 1 cup of chopped pecans and stir to coat them in the flour mixture; this helps them stay suspended in the batter.

Mix the wet ingredients

In a medium bowl, whisk the eggs until smooth and slightly frothy.
Add oil, vanilla, and Greek yogurt or sour cream.
Whisk until the mixture looks smooth and creamy.

Bring the batter together

Pour the wet mixture into the dry ingredients.
Stir gently with a spatula until no dry streaks of flour remain; scrape the bottom and sides of the bowl.
Fold in the shredded zucchini until it spreads evenly through the batter.
The batter will look thick but scoopable and slightly speckled with green and nuts.

Fill the pan and bake

Spoon the batter into the prepared Bundt pan.
Smooth the top with a spatula and tap the pan firmly on the counter a few times to release air bubbles.
Place the pan on the baking sheet in the center of the oven.
Bake 45–55 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 during the last 10 minutes.

Cool and unmold

Place the pan on a cooling rack and let the cake rest in the pan for 12–15 minutes.
Run a thin spatula or butter knife around the center tube and outer edge.
Invert a cooling rack over the pan, grip both, and flip in one confident motion.
Lift the pan off; the cake should release cleanly if you greased it well.
Let the cake cool completely before glazing or slicing, about 45–60 minutes.

Mix and add the glaze

In a small bowl, whisk powdered sugar, 2 tablespoons milk, vanilla or maple extract, and a pinch of salt.
Add more milk, a teaspoon at a time, until the glaze flows in a thick ribbon.
Drizzle the glaze over the cooled Pecan Zucchini Bundt Cake, letting it run down the ridges.
Sprinkle the remaining ¼ cup chopped pecans on top while the glaze still feels wet so they stick.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and let the batter rest 10 minutes before baking.
Dairy-free: Swap Greek yogurt with a thick dairy-free yogurt and use plant-based milk in the glaze.
Vegan: Use flax eggs (3 tablespoons ground flax + 9 tablespoons water) and dairy-free yogurt; expect a slightly denser crumb.
Low sugar: Reduce total sugar by ½ cup and add ¼ cup unsweetened applesauce to keep moisture.
Low carb-ish: Use a cup-for-cup erythritol blend and almond flour for 1 cup of the flour; texture will feel more tender and slightly crumbly.
Extra spice: Add ½ teaspoon ground ginger and a pinch of cardamom for a bolder spice profile.
Citrus twist: Add 1 tablespoon orange zest to the batter and 1 teaspoon to the glaze.
Chocolate version: Stir in ¾ cup mini chocolate chips and use a cocoa glaze instead of vanilla.
Streusel crunch: Layer half the batter, sprinkle a mix of brown sugar, cinnamon, and pecans, then add the rest of the batter.

Ways to Serve Pecan Zucchini Bundt Cake Recipe

Serve slightly warm with a scoop of vanilla or cinnamon ice cream.
Pair slices with hot coffee, chai, or a big mug of cocoa.
Add a dollop of lightly sweetened whipped cream and a sprinkle of extra chopped pecans.
Pack slices in lunchboxes as a fun dessert or snack.
Toast leftover slices in a skillet with a tiny bit of butter for a caramelized edge.

Storage Success

Let the Pecan Zucchini Bundt Cake cool completely, then cover it tightly with plastic wrap or store it in an airtight cake container at room temperature for up to 3 days. The moisture from the zucchini keeps the crumb soft, and the flavor actually deepens on day two. For longer storage, wrap individual slices and freeze them for up to 2 months, then thaw at room temperature or warm gently in the microwave. Keep the glaze intact by freezing slices on a tray first, then wrapping them once solid.