Ingredients:

  • 3 cups (375g) all-purpose flour, sifted
  • 1.5 cups (300g) dark brown sugar, packed
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 3 large eggs, room temperature
  • 120ml avocado oil
  • 0.5 cup plain Greek yogurt, 2% fat
  • 2 tsp pure vanilla extract
  • 2 cups freshly grated zucchini, measured before squeezing
  • 1.5 cups chopped pecans, divided

Instructions:

  1. Toast the pecans. Spread 1.5 cups of chopped pecans on a tray and bake at 180°C for 7 to 8 minutes. Set them aside to cool so they don't cook the eggs in the batter.
  2. Prep the zucchini. Grate 2 cups of zucchini, salt them, wait 10 minutes, and then squeeze every drop of water out. Note: You should end up with a dense ball of green shreds.
  3. Mix dry ingredients. Whisk 375g flour, 300g brown sugar, salt, soda, powder, cinnamon, and ginger in a massive bowl. until no sugar clumps remain.
  4. Emulsify wet ingredients. In a medium bowl, whisk 3 eggs, 120ml oil, 120g yogurt, and 2 tsp vanilla. until the mixture looks like thick cream.
  5. Combine zucchini and wet. Fold the squeezed zucchini into the egg mixture. This ensures the zucchini is evenly distributed before it hits the flour.
  6. The final fold. Gradually pour the wet mixture into the dry. Use a spatula to fold gently. until just combined with no flour streaks.
  7. Add the crunch. Fold in 1 cup of the toasted pecans. Save the other 0.5 cup for the top of the cake.
  8. Fill the pan. Pour the batter into your prepared bundt pan. Sprinkle the remaining pecans on top.
  9. Bake the cake. Place in the center of the oven at 180°C for 55 minutes. until a skewer comes out clean and the smell is irresistible.
  10. Cool and invert. Wait exactly 10 minutes. Then, place a rack over the pan and flip it over. until the cake slides out smoothly. Allowing the cake to cool in the pan for those 10 minutes is crucial. It allows the structure to firm up. If you flip it too soon, the cake is too fragile and might break. If you wait too long, the steam will condense and make the crust sticky, causing it to glue itself to the pan.