Chocolate Spice Zucchini Mini-Bundt Cakes

Susan Bickta

By
@souxie

This recipe is a great way to use the abundance of zucchini from your garden. It's light, moist and decandent. The chocolate and spices are the perfect combination. I always make extra cakes and freeze them to give as gifts at Christmas. They make a great addition to my food baskets that I give as gifts.


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Comments:

Serves:

8-10

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

baking spray
2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
ground cinnamon
1/4 tsp
ground cloves
3
eggs
2 c
sugar
1/2 tsp
vanilla extract
1 c
vegetable oil
2
1 ounce squares unsweetened chocolate, melted
2 c
grated zucchini
confectioners sugar, for garnish

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Generously coat mini-bundt pan(s) with baking spray. Set aside.
2
In a large bowl, combine the flour, baking powder, baking soad, salt, cinnamon and cloves. Mix well and set aside.
3
In a large mixer bowl, with mixer on medium speed, beat the eggs and sugar until light and fluffy, about 1-2 minutes. Add the vanilla, oil and melted chocolate. Continue to beat until well combined, about 1 minute.
4
Add half of the dry ingredients and half of the grated zucchini. Mix at low-medium speed until well combined. Repeat with remaining dry ingredients and zucchini. Mix well.
5
Fill each mini-bundt about 2/3 full. Bake for 25-35 minutes, or until toothpick inserted near middle comes out clean.
6
Cool for 15-20 minutes in pan, then carefully transfer to wire rack. Cool completely. When ready to serve, sprinkle each mini-bundt cake with confectioner's sugar. Makes 12+ cakes.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Hashtags: #zucchini, #spice