Chocolate Spice Zucchini Mini-Bundt Cakes

Susan Bickta


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.


★★★★★ 1 vote

15 Min
35 Min


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

How to Make Chocolate Spice Zucchini Mini-Bundt Cakes


  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.

Printable Recipe Card

About Chocolate Spice Zucchini Mini-Bundt Cakes

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

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