Hard

Zucchini Nut Cake

Name: Zucchini Nut Cake
Prep time: 28 min
Cook time: 46 min
Total time: 74 min
Yield: 4 servings
Ingredients: 2.5 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoons ground nutmeg; 0.5 teaspoons ground allspice; cup butter , divided; 0.5 cups vegetable shortening; 1.5 cups brown sugar , not packed, divided; 1 cup white sugar; 3 large eggs; 1 tablespoon water , or more if needed; 1 teaspoon vanilla extract; 2 cups shredded zucchini; 1 cup chopped walnuts , divided

Total Time

1h 14m

28m prep · 46m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥬 Vegetarian ☪️ Halal ✡️ Kosher

This zucchini nut cake recipe is a close recreation of a lost recipe from my mother, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season.

Dessert Fried sweet savory sugary european halal kosher healthy_fats side plant_based american_region caribbean french main bitter

Ingredients

2.5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoons ground nutmeg
0.5 teaspoons ground allspice
cup butter , divided
0.5 cups vegetable shortening
1.5 cups brown sugar , not packed, divided
1 cup white sugar
3 large eggs
1 tablespoon water , or more if needed
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts , divided

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt).
2

Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a large bowl. Beat ½ cup butter and shortening together in a separate large bowl until well combined; beat in 1 cup brown sugar and 1 cup white sugar until smooth. Beat eggs, 1 tablespoon water, and vanilla extract into shortening mixture; beat in flour mixture. Gently fold in zucchini and ½ cup walnuts. Mix in 1 tablespoon more water if batter seems dry; set aside.
3

Melt remaining ¼ cup butter in a saucepan over medium-low heat; stir in remaining ½ cup brown sugar until sugar dissolves and small bubbles appear around edges. Stir in remaining ½ cup walnuts; spoon into the bottom of the prepared Bundt pan, then pour batter over top.
4

Bake in the preheated oven until light golden and a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes; invert Bundt cake over a serving plate.