Home Made Recipes

Zucchini Nut Cake

Zucchini Nut Cake


Unique recipe makes 1 10-inch tube cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 2 half cups all-objective flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon floor cinnamon

  • half teaspoon floor nutmeg

  • 1/2 teaspoon floor allspice

  • half cup butter

  • half cup vegetable shortening

  • 1 cup white sugar

  • 1 cup brown sugar, not packed

  • three eggs

  • 1 tablespoon water, or extra if wanted

  • 1 teaspoon vanilla extract

  • 2 cups shredded zucchini

  • half cup chopped walnuts

  • 1/four cup butter

  • half cup brown sugar

  • 1/2 cup chopped walnuts

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  • PREP

    20 minutes

  • COOK

    1 hr 5 minutes


    1 hr 35 minutes

Zucchini Nut Cake


  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease a ten-inch fluted tube pan (comparable to a Bundt®).
  2. Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice collectively in a bowl. Cream butter and vegetable shortening collectively in a separate giant bowl till completely mixed; beat in white sugar and 1 cup brown sugar till the combination is clean and creamy. Beat eggs, water, and vanilla extract into the shortening combination, adopted by the flour combination. Gently stir in zucchini and half cup walnuts. If batter appears dry, combine in 1 extra tablespoon water.
  3. Soften 1/four cup butter in a saucepan over medium-low warmth and stir in half cup brown sugar till it has dissolved and small bubbles seem within the combination. Stir half cup walnuts into the brown sugar combination.
  4. Spoon brown sugar-walnut combination into the underside of the ready cake pan and pour cake batter over the combination.
  5. Bake within the preheated oven till flippantly golden brown and a toothpick inserted into the middle of the cake comes out clear, about 1 hour. Let cool within the pan for 10 minutes, then invert over a serving plate to disclose the brown sugar topping.


  • Energy
  • 505 kcal
  • 25%
  • Carbohydrates
  • fifty nine.eight g
  • 19%
  • Ldl cholesterol
  • eighty three mg
  • 28%
  • Fats
  • 28 g
  • forty three%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 407 mg
  • sixteen%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Steve

“This can be a shut recreation of a misplaced recipe of my mom’s, a zucchini cake with a baked-in caramel nut topping, comparable in idea to an upside-down cake. Youngsters of all ages adore it, and it’s positive to be a favourite throughout zucchini season!”

Categories:   Zucchini Cake

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