Rating: 4.45 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 35 mins
Servings:
12
Yield:
1 10-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).

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  • 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.

Nutrition Facts

505 calories; protein 6.2g; carbohydrates 59.8g; fat 28g; cholesterol 77mg; sodium 406.8mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
07/18/2013
an interesting way to use zucchini.... very nice flavor and texture! Read More
(7)

Most helpful critical review

Rating: 3 stars
05/15/2020
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. Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2013
an interesting way to use zucchini.... very nice flavor and texture! Read More
(7)
Rating: 4 stars
08/14/2014
The 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. Read More
(2)
Rating: 5 stars
09/15/2013
Great recipe! Instead of 1/2 vegetable shorting I added 1/2 of coconut oil. Delicious! Read More
(2)
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Rating: 5 stars
09/10/2017
This cake is so moist. I followed all instructions but substituted pecans for the walnuts. Read More
(1)
Rating: 5 stars
08/08/2017
Just followed directions...came out fine...loved it! Read More
(1)
Rating: 5 stars
07/22/2016
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. Read More
(1)
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Rating: 5 stars
03/08/2013
this cake was very delicious I served it at one of my tea parties. Read More
(1)
Rating: 3 stars
05/15/2020
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. Read More
Rating: 5 stars
07/19/2021
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! Read More