Zucchini Nut Cake Recipe

Name: Zucchini Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup chopped walnuts

Servings: persons

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
1/2 cup chopped walnuts

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.

1411

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Zucchini Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Nut Cake

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