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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!" — Steve
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2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup butter
1/2 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
1/2 cup chopped walnuts
1/4 cup butter
1/2 cup brown sugar
this cake was very delicious,I served it at one of my tea parties.
1 Rating
* 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: 505 Calories from Fat: 252
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