Zucchini Nut Cake

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. 1

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

2. 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. 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. 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.