Creating the Pecan Zucchini Bundt Cake is simple. Just follow these easy steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously to prevent sticking.
2. Prepare Zucchini: Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture. This will help your cake have the perfect texture.
3. Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, and eggs. Beat with a hand mixer or whisk until well blended.
4. Add Oil & Zucchini: Mix in the vegetable oil and vanilla extract, followed by the prepared zucchini. Stir until everything is fully incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
6. Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix.
7. Fold in Nuts: Gently fold in the chopped pecans and optional raisins or chocolate chips if using.
8. Pour Batter: Pour the cake batter into the prepared Bundt pan, spreading it evenly.
9. Bake: Place in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 20-30 minutes. Then carefully transfer it to a wire rack to cool completely.