Zucchini Nut Cake

This zucchini nut cake recipe features zucchini as the secret ingredient, which adds moisture to this sweet Bundt cake with its nutty caramel topping.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 505 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1 tablespoon water, or more if needed
• 1 cup brown sugar, not packed
• 0.5 cup butter
• 0.5 cup chopped walnuts
• 0.25 cup butter
• 0.5 teaspoon ground nutmeg
• 2.5 cups all-purpose flour
• 0.5 cup brown sugar
• 0.5 teaspoon ground allspice
• 0.5 cup vegetable shortening

Recipe Instructions

Step 1

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

Step 2

Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a large bowl. Cream butter and shortening together in a separate large bowl until well combined; beat in 1 cup white sugar and 1 cup brown sugar until mixture is smooth. Beat eggs, water, and vanilla extract into shortening mixture; beat in flour mixture. Gently fold in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.

Step 3

Melt 1/4 cup butter in a saucepan over medium-low heat; stir in 1/2 cup brown sugar until it dissolves and small bubbles appear around edges. Stir 1/2 cup walnuts into topping.

Step 4

Spoon topping into the bottom of the prepared Bundt pan; pour cake batter over topping.

Step 5

Bake in the preheated oven until light golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes; invert Bundt cake over a serving plate.