This is a close recreation of a lost recipe of my mother's, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season!
an interesting way to use zucchini.... very nice flavor and texture!
Read MoreThis cake was all right but not fantastic. I think that it lacked a bit of flavor. I do not think that I would use this recipe again but I was not sorry that I made it. My family ate the entire cake so I cannot complain. Just thought that I have made better zucchini cakes than this particular cake.
Read MoreThe cake itself is great, but I wish I would've skipped the topping. It stuck to the pan, despite the pan being adequately greased, and the cake looked pretty rough when it finally came out. Next time I'll leave the candied walnuts off the top.
Great recipe! Instead of 1/2 vegetable shorting I added 1/2 of coconut oil. Delicious!
this was so good i had to stop myself from eating a third piece. my son, loved it and he is not a big fan of zucchini. l followed the recipe except i used a 1/2 cup of whole wheat flour in the mix.
This cake is so moist. I followed all instructions, but substituted pecans for the walnuts.
This recipe made a tasty, moist cake. Will probably omit the nut topping next time as it stuck to the bottom of the pan and had to be scooped out and put back on top. The cake itself was perfectly formed, though, and inverted easily after cooling for 20 min. Thank you, Steve!
This cake was all right but not fantastic. I think that it lacked a bit of flavor. I do not think that I would use this recipe again but I was not sorry that I made it. My family ate the entire cake so I cannot complain. Just thought that I have made better zucchini cakes than this particular cake.
This is delicious. I would make it again. The only change I made was to let the cake cool in the pan for 20-25 minutes because it wouldn't come out after 10 minutes. My family loved it! We're still eating it!
