Zucchini Nut Cake

Zucchini Nut Cake

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 35 m
Steve
Recipe by  Steve

“This is a close recreation of a lost recipe of my mother's, 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!”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch tube cake

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Directions

  1. Preheat 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 bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
  3. Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
  4. Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
  5. Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.

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Reviews (3)

Rate This Recipe
CHRISTIE1213
3

CHRISTIE1213

an interesting way to use zucchini.... very nice flavor and texture!

inkyluvr
1

inkyluvr

Great recipe! Instead of 1/2 vegetable shorting I added 1/2 of coconut oil. Delicious!

pam
0

pam

this cake was very delicious,I served it at one of my tea parties.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 59.8 g
  • 19%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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