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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2 1/2 cups
brown sugar, not packed
water, or more if needed
an interesting way to use zucchini.... very nice flavor and texture!
The cake itself is great, but I wish I would've skipped the topping. It stuck to the pan, despite the pan being adequately greased, and the cake looked pretty rough when it finally came out. Next time I'll leave the candied walnuts off the top.
Great recipe! Instead of 1/2 vegetable shorting I added 1/2 of coconut oil. Delicious!
this cake was very delicious,I served it at one of my tea parties.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Nut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 252
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