Ingredients
12
12 servings
- •2 ½ cups all-purpose flour
- •1 teaspoon salt
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •½ teaspoon ground allspice
- •½ cup butter
- •½ cup vegetable shortening
- •1 cup white sugar
- •1 cup brown sugar, not packed
- •3 eggs
- •1 tablespoon water, or more if needed
- •1 teaspoon vanilla extract
- •2 cups shredded zucchini
- •½ cup chopped walnuts
- •¼ cup butter
- •½ cup brown sugar
- •½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
- Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
- Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.
Nutritional Facts
Per 12 servings
- Calories: 505
- Carbohydrate: 60g
- Fat: 28g
- Fiber: 2g
- Protein: 6g
- Sugar: 38g
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