Ingredients:
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
2 cups shredded zucchini (thoroughly dried)
2 teaspoons vanilla extract
1/2 cup raisins
1 cup chopped pecans
Additional flour (for coating raisins and pecans)
Butter or oil and flour (for greasing the bundt pan)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large mixing bowl, beat the eggs, sugar, and vegetable oil until fully blended.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
Prepare the zucchini by shredding and patting it dry to remove excess moisture. Measure 2 cups.
Stir the zucchini and vanilla extract into the batter until evenly distributed.
Lightly toss the raisins and pecans in a bit of flour to help prevent them from sinking during baking.
Gently fold the flour-coated raisins and pecans into the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Perfect for breakfast or dessert—enjoy!
Let me know if you’d like a glaze or frosting option added!