Zucchini Nut Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a large bowl. Beat ½ cup butter and shortening together in a separate large bowl until well combined; beat in 1 cup brown sugar and 1 cup white sugar until smooth. Beat eggs, 1 tablespoon water, and vanilla extract into shortening mixture; beat in flour mixture. Gently fold in zucchini and ½ cup walnuts. Mix in 1 tablespoon more water if batter seems dry; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Melt remaining ¼ cup butter in a saucepan over medium-low heat; stir in remaining ½ cup brown sugar until sugar dissolves and small bubbles appear around edges. Stir in remaining ½ cup walnuts; spoon into the bottom of the prepared Bundt pan, then pour batter over top.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until light golden and a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes; invert Bundt cake over a serving plate.'}

📊 Nutrition Facts

Per serving (12 servings total)