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Zucchini Nut Cake
Zucchini Nut Cake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Moist spiced cake with a sweet nutty caramel topping, featuring a secret zucchini twist.
Ingredients:
  • 2.5 cups all-purpose flour
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground allspice
  • 0.5 cup vegetable shortening
  • 1 cup white sugar
  • 1 cup brown sugar, not packed
  • 1 tablespoon water, or more if needed
  • 2 cups shredded zucchini
  • 0.5 cup chopped walnuts
  • 0.25 cup butter
  • 0.5 cup brown sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 10-inch fluted tube pan, such as a Bundt®.
  • Combine flour, salt, baking soda, cinnamon, nutmeg, and allspice in a bowl. Cream butter and vegetable shortening together until fully mixed. Add white sugar and 1 cup brown sugar; beat until smooth. Mix in eggs, water, and vanilla extract. Gradually add the flour mixture. Fold in zucchini and 1/2 cup walnuts. If needed, add 1 tablespoon water to adjust consistency.
  • In a saucepan over gentle heat, melt 1/4 cup of butter until it sizzles. Add 1/2 cup of brown sugar and stir until it dissolves, forming tiny bubbles. Incorporate 1/2 cup of walnuts into the caramelized mixture.
  • Carefully layer the brown sugar-walnut mixture in the cake pan, then gently pour the cake batter over it.
  • Bake in the preheated oven for about 1 hour until lightly golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then flip it over onto a serving plate to showcase the brown sugar topping.

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