Zucchini Nut Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, and allspice. (5 minutes)

Recipe View 7 mins In a large bowl, cream together softened butter and vegetable shortening until light and fluffy. Gradually beat in granulated sugar and brown sugar until well combined. (7 minutes)

Recipe View 10 mins Beat in eggs one at a time, then stir in water and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in shredded zucchini and 1/2 cup chopped walnuts. If the batter seems too thick, add an additional tablespoon of water until it reaches a pourable consistency. (10 minutes)

Recipe View 5 mins Prepare the Caramel Nut Topping: In a small saucepan, melt butter over medium-low heat. Stir in brown sugar until dissolved and the mixture begins to bubble gently. Remove from heat and stir in 1/2 cup chopped walnuts. (5 minutes)

Recipe View 3 mins Spoon the caramel nut mixture evenly into the bottom of the prepared Bundt pan. Pour the cake batter over the caramel nut topping, spreading it evenly. (3 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Garnish with additional chopped walnuts, if desired. (10 minutes)