Zucchini Nut Cake Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

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

Directions

Follow these simple steps to create your delicious Bundt cake:

1. Step 1: Preheat your oven to 350F (175C). Grease a 10-inch fluted tube pan (like a Bundt pan) to ensure the cake releases easily after baking.
2. Step 2: In a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, and allspice.
3. Step 3: In a separate large bowl, beat together cup of butter and the vegetable shortening until well combined. Add in 1 cup of brown sugar and 1 cup of white sugar, then beat until smooth.
4. Step 4: Incorporate the eggs, 1 tablespoon of water, and vanilla extract into the shortening mixture, then gradually fold in the sifted flour mixture.
5. Step 5: Gently fold in the shredded zucchini and cup of chopped walnuts. If the batter feels too dry, add 1 tablespoon of water and mix again.
6. Step 6: In a saucepan over medium-low heat, melt the remaining cup of butter. Stir in the remaining cup of brown sugar and let it dissolve, forming small bubbles around the edges.
7. Step 7: Stir in the remaining cup of walnuts, then pour this mixture into the bottom of your prepared Bundt pan.
8. Step 8: Pour the prepared batter over the walnut and sugar mixture in the pan.
9. Step 9: Place the Bundt pan in the preheated oven and bake for approximately 1 hour, or until the top is light golden and a toothpick inserted into the center comes out clean.
10. Step 10: Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert the Bundt pan onto a serving plate to release the cake.

Nutrition Facts

Each serving contains:

Nutrition Fact	Amount	% Daily Value
Calories	505	-
Total Fat	28g	36%
Saturated Fat	11g	53%
Cholesterol	77mg	26%
Sodium	407mg	18%
Total Carbohydrate	60g	22%
Dietary Fiber	2g	6%
Total Sugars	38g	-
Protein	6g	12%
Vitamin C	4mg	4%
Calcium	47mg	4%
Iron	2mg	11%
Potassium	176mg	4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.