Zucchini Nut Cake
Description
This zucchini nut cake recipe features zucchini as the secret ingredient, which adds moisture to this sweet Bundt cake with its nutty caramel topping.
Ingredients
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2 1/2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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1/2 cup butter
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1/2 cup vegetable shortening
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1/2 cup brown sugar
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1 cup white sugar
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3 eggs
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1 tablespoon water, or more if needed
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1 teaspoon vanilla extract
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2 cups shredded zucchini
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1/2 cup chopped walnuts
Directions
1
Preheat the 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 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.
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.
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.