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
• 0.5 cup butter
• 0.5 cup chopped walnuts
• 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. Beat ½ cup butter and shortening together in a separate large bowl until well combined; beat in 1 cup brown sugar and 1 cup white sugar until smooth. Beat eggs, 1 tablespoon water, and vanilla extract into shortening mixture; beat in flour mixture. Gently fold in zucchini and ½ cup walnuts. Mix in 1 tablespoon more water if batter seems dry; set aside.

Step 3

Melt remaining ¼ cup butter in a saucepan over medium-low heat; stir in remaining ½ cup brown sugar until sugar dissolves and small bubbles appear around edges. Stir in remaining ½ cup walnuts; spoon into the bottom of the prepared Bundt pan, then pour batter over top.

Step 4

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