Zucchini Pecan Bundt Cake

This recipe comes by way of David Leibovitz, who himself adapted it from former Babbo pastry chef, Gina DePalma. With origins from two acclaimed pastry chefs, you know it’s going to be good. I’ve made some slight adjustments, including the use of whole wheat flour for a heartier flavor and added health benefit. Don’t be afraid to use an extra virgin olive oil in this recipe, but it should be on the mild side and not an expensive finishing oil.

Zucchini Pecan Bundt Cake

Prep Time 20 minutes
Cook Time 45 minutes
Adapted from David Lebovitz
This recipe comes by way of David Leibovitz, who himself adapted it from former Babbo pastry chef, Gina DePalma. With origins from two acclaimed pastry chefs, you know it's going to be good. I've made some slight adjustments, including the use of whole wheat flour for a heartier flavor and added health benefit. Don't be afraid to use an extra virgin olive oil in this recipe, but it should be on the mild side and not an expensive finishing oil.
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Course Brunch
Servings 12

Ingredients
 

  • 1 cup (120 grams) all-purpose flour
  • 1 ¼ cups (155 grams) whole wheat flour
  • 1 cup lightly toasted pecans, finely ground in a food processor
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 3 large eggs
  • 1 cup light extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 10 ounces finely grated zucchini, about 2 packed cups

Lemon Glaze (optional)

  • 1/4 cup fresh lemon juice
  • 1 cup powdered sugar
  • 1/4 cup granulated sugar

Instructions
 

  • Preheat your oven to 350 F. Butter a bundt pan, at least 10 cup capacity, or use two buttered loaf pans. Set aside.
  • Combine the dry ingredients, (flours through nutmeg) and whisk to evenly distribute.
  • In a medium bowl, or a stand mixer, beat the eggs, sugar, and olive oil until light in color, about 3 minutes in a mixer or 5 by hand. Add the vanilla and stir in the zucchini with a spatula. Fold in the dry ingredients, then transfer the batter to the prepared pan.
  • Bake for about 45 minutes, or until the sides start pulling away from the pan and the top feels firm to the touch. A skewer should come out clean. Return to the oven if it needs more time. Cool in the pan 5 minutes, then turn out onto a rack.
  • Mix together the lemon juice and sugars. While the cake is warm, drizzle the glaze over top. Let cool before slicing.
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