Zucchini Nut Cake

Zucchini Nut Cake

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"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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1 h 35 m servings 505 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

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

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.

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