This pecan bundt pan zucchini bread is moist, warmly spiced, and packed with crunchy pecans and sweet raisins. A perfect slice of comfort!

3 eggs

2 cups granulated sugar

3/4 cup vegetable oil

2 cups all-purpose flour

1/2 tsp baking powder

2 tsp baking soda

1 tsp salt

3 tsp ground cinnamon

2 cups shredded zucchini

3 tsp vanilla essence

1 cup chopped pecans

1/2 cup raisins

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1. Preheat oven to 350°F and grease a bundt pan thoroughly.

2. In a large bowl, whisk together eggs, sugar, and oil.

3. Mix in vanilla essence and shredded zucchini.

4. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.

5. Gradually add dry ingredients to the wet mixture.

6. Fold in pecans and raisins.

7. Pour the batter into the prepared bundt pan.

8. Bake for 55–60 minutes or until a toothpick comes out clean.

9. Let cool in the pan for 15–20 minutes before turning out onto a rack.

10. Slice and serve warm or store airtight.

Do not skip squeezing the zucchini—it’s the key to avoiding soggy bread.

You can replace raisins with dried cranberries for a tangy twist.

This bread freezes well for up to 3 months.