Zucchini Nut Cake Recipe - Allrecipes.com
Zucchini Nut Cake Recipe
  • READY IN ABOUT hrs

Zucchini Nut Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 10-inch tube cake Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 35 mins

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 More Reviews

Jul 18, 2013

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

 
Sep 14, 2013

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

 

6 Ratings

Aug 13, 2014

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.

 
Mar 08, 2013

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

 

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Nutrition

  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 407 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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