Zucchini Nut Cake

4.5
(13)
11 Reviews
4 Photos

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!

Submitted by Steve
Published on June 18, 2020
4
4
4
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Additional Time:
10 mins
Total Time:
1 hr 35 mins
Servings:
12
Yield:
1 10-inch tube cake
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ½ cup butter

  • ½ cup vegetable shortening

  • 1 cup white sugar

  • 1 cup brown sugar, not packed

  • 3 eggs

  • 1 tablespoon water, or more if needed

  • 1 teaspoon vanilla extract

  • 2 cups shredded zucchini

  • ½ cup chopped walnuts

  • ¼ cup butter

  • ½ cup brown sugar

  • ½ cup chopped walnuts

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.

Nutrition Facts (per serving)

505 Calories
28g Fat
60g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 505
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 53%
Cholesterol 77mg 26%
Sodium 407mg 18%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 6%
Total Sugars 38g
Protein 6g 12%
Vitamin C 4mg 4%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.