Zucchini Nut Cake

Yield

1 10-inch tube cake

20

65

2 1/2 cups: all-purpose flour

1 teaspoon: salt

1 teaspoon: baking soda

1 teaspoon: ground cinnamon

1/2 teaspoon: ground nutmeg

1/2 teaspoon: ground allspice

1/2 cup: butter

1/2 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

1/2 cup: chopped walnuts

1/4 cup: butter

1/2 cup: brown sugar

1/2 cup: chopped walnuts

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.

Calories: 505 kcal

Carbohydrates: 59.8 g

Cholesterol: 83 mg

Fat: 28 g

Fiber: 1.7 g

Protein: 6.2 g

Sodium: 407 mg