Homestyle Zucchini Nut Cake

Finding new ways to use up all those garden zucchini during peak summer can feel like a never-ending puzzle. We’ve all been there – staring at a counter full of fresh zucchini, wondering how to turn these humble vegetables into something the whole family will actually want to eat.

That’s where this zucchini nut cake comes in: it’s moist and flavorful, easy to whip up on a weekend afternoon, and best of all, it’s a sneaky way to add some extra vegetables into your family’s dessert rotation.

What Kind of Zucchini Should I Use?

For baking, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you’ve got garden zucchini that have grown too large, you can still use them – just cut them lengthwise and scoop out the seedy center before grating. When grating your zucchini, there’s no need to peel it first – the skin is soft and adds nice flecks of green to your cake. If your grated zucchini seems really wet, you can pat it lightly with a paper towel, but don’t squeeze out too much moisture since that natural water content helps keep your cake moist.

Options for Substitutions

This zucchini cake is pretty adaptable – here are some handy swaps you can try:

• Zucchini: You can swap grated zucchini with yellow summer squash or carrots. Just make sure to squeeze out excess moisture before adding to the batter.
• Butter and shortening: If you prefer not to use shortening, just use all butter instead. You can also use coconut oil as a replacement for either, keeping the same measurements.
• Walnuts: Not a fan of walnuts? Pecans, chopped almonds, or even macadamia nuts work great here. For nut allergies, you can skip them or use pumpkin seeds instead.
• Spices: Don’t have all three spices? You can use 2 teaspoons of pumpkin pie spice mix instead of the cinnamon, nutmeg, and allspice combo.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses for each cup of brown sugar needed. Regular sugar works too, though you’ll miss some of that caramel flavor.
• Regular flour: You can use whole wheat flour for up to half of the regular flour – just add an extra tablespoon of water to prevent the cake from being too dry.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini cake is dealing with excess moisture – be sure to gently squeeze the grated zucchini in a clean kitchen towel to remove extra water, or your cake might end up dense and heavy. A common error is overmixing the batter once the flour is added, which can lead to a tough, chewy texture instead of a tender crumb – mix just until the ingredients are combined. When measuring your flour, avoid scooping directly with the measuring cup as this compacts the flour; instead, spoon the flour into the cup and level it off with a knife for the right consistency. For the best nutty flavor, try toasting your walnuts in a dry pan for 5-7 minutes before adding them to the batter, but keep a close eye as they can burn quickly.

What to Serve With Zucchini Nut Cake?

This moist and spiced zucchini cake pairs wonderfully with a hot cup of coffee or tea for an afternoon treat. A scoop of vanilla ice cream on top makes it feel extra special, especially when the cake is still a bit warm. If you’re serving it for dessert, try adding a dollop of whipped cream and a light dusting of cinnamon, or drizzle each slice with some warm caramel sauce. For breakfast or brunch, it’s perfect on its own or with a spread of cream cheese – just like you’d enjoy with carrot cake!

Storage Instructions

Counter Storage: Your zucchini nut cake will stay moist and yummy at room temperature for up to 2 days. Just make sure to keep it in an airtight container or wrap it well with plastic wrap. The nuts help keep the texture interesting even after a couple of days!

Refrigerate: Want to keep it longer? Pop your cake in the fridge in an airtight container, and it’ll stay fresh for up to a week. The cool temperature helps maintain that perfect moisture from the zucchini without making it soggy.

Freeze: This cake freezes really well! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge or for a few hours on the counter.

Warm Up: If you like your cake slightly warm, just pop a slice in the microwave for 10-15 seconds. It brings back that fresh-baked taste and makes the spices smell amazing again!

Preparation Time	20-30 minutes
Cooking Time	60 minutes
Total Time	80-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 35-45 g
• Fat: 180-200 g
• Carbohydrates: 350-400 g

Ingredients

• 2 1/2 cups regular flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon allspice powder
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup brown sugar, unpacked
• 3 eggs
• 1 tablespoon water, with more if required
• 1 teaspoon vanilla essence
• 2 cups grated zucchini
• 1/2 cup walnuts, chopped
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 350 degrees F (175 degrees C).

Take a 10-inch fluted tube pan (such as a Bundt®) and grease it thoroughly to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In a bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, and allspice.

This ensures that all the dry ingredients are well combined and free of any lumps.

Step 3: Create the Creamy Mixture

In a separate large bowl, cream together the butter and vegetable shortening until they are thoroughly combined.

Gradually beat in the white sugar and 1 cup of brown sugar until the mixture is smooth and creamy.

Next, beat in the eggs, water, and vanilla extract until fully incorporated.

Slowly mix in the sifted dry ingredients until a smooth batter forms.

Gently stir in the grated zucchini and 1/2 cup of walnuts.

If the batter appears dry, you can add an additional tablespoon of water.

Step 4: Prepare the Brown Sugar Walnut Base

In a saucepan over medium-low heat, melt 1/4 cup of butter and stir in 1/2 cup of brown sugar until it dissolves and small bubbles appear.

Once the mixture is bubbly, add 1/2 cup of walnuts and stir to combine.

Step 5: Assemble the Cake

Spoon the prepared brown sugar-walnut mixture into the bottom of the greased cake pan.

Pour the cake batter over the brown sugar mixture, spreading it evenly.

Step 6: Bake and Unmold the Cake

Place the cake pan in the preheated oven and bake until the cake is lightly golden brown and a toothpick inserted into the center comes out clean, about 1 hour.

Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving plate, unveiling the delightful brown sugar topping.

Serve and enjoy your delicious creation!