Zucchini Nut Cake

Nobody will know that zucchini is the secret ingredient adding moisture and texture to a spiced cake with a sweet, nutty caramel topping.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 505 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.

Step 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.