Zucchini Bundt Cake Recipe

Posted by Grandma Jeanne on January 19, 2007

Recipes from Grandma

3 cups flour
2 teaspoons cinnamon
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup oil
2 cups sugar
3 eggs
1-1/2 cups pecans (whole or chopped)
1 cup raisins
2 teaspoons vanilla
2 tablespoons cooking sherry
2 cups grated zucchini

Beat oil, sugar, and eggs. Add flour mixture and remaining ingredients.

Pour in well-greased bundt pan.

Bake at 325 degrees for 1 hour and 15 minutes.

Let cool in pan (upright) for 5 minutes.

Remove from pan. Cool on cake rack.

Sprinkle with powdered sugar.

Filed Under: Cakes

Grandma Jeanne said,

For some reason, a comment that I received this morning was not posted here like it should have been. Here is the comment:

Name: Kevin | E-mail: kevin@brilliant4biz.com | URI: http://top-dog-tips.blogspot.com | IP: 80.194.231.251

That is an interesting recipe, I have not heard of using zucchini in a cake before. We call them courgettes over here in England, and I am also unsure what a bundt tin is. I assume it is a ring mould?
Grandma Jeanne said,

You are right. A bundt pan is a decorative cake pan shaped like a ring mold. It is similar to an angel food cake pan but more decorative. It makes for a really pretty cake. Using zucchini in a cake make the cake so moist!
Kevin the Collie said,

Thanks very much for explaining. I am going to make it soon, no doubt Kev will help us eat it! Flora (Kev’s Mum)