Zucchini Nut Cake

Photo by Kim M.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

Directions

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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