chocolate spice zucchini mini-bundt cakes
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.
prep time
15 Min
cook time
35 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- - baking spray
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 - eggs
- 2 cups sugar
- 1/2 teaspoon vanilla extract
- 1 cup vegetable oil
- 2 - 1 ounce squares unsweetened chocolate, melted
- 2 cups grated zucchini
- - confectioners sugar, for garnish
How To Make chocolate spice zucchini mini-bundt cakes
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Step 1Preheat oven to 350 degrees F. Generously coat mini-bundt pan(s) with baking spray. Set aside.
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Step 2In a large bowl, combine the flour, baking powder, baking soad, salt, cinnamon and cloves. Mix well and set aside.
-
Step 3In 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.
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Step 4Add 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.
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Step 5Fill each mini-bundt about 2/3 full. Bake for 25-35 minutes, or until toothpick inserted near middle comes out clean.
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Step 6Cool 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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