Best 5 Chocolate Spice Zucchini Mini Bundt Cakes Recipes
Dive into the delectable world of chocolate spice zucchini mini bundt cakes, where moist and tender crumb meets the perfect balance of sweet and savory flavors. Crafted with grated zucchini, these mini cakes boast a burst of freshness and moisture, while the addition of warm spices like cinnamon and nutmeg creates a cozy and inviting aroma. Drizzled with a luscious chocolate glaze, each bite offers a harmonious blend of flavors that will tantalize your taste buds. These mini bundt cakes are not only a treat for the senses but also a delightful way to incorporate vegetables into your diet. Whether you're hosting a brunch, a tea party, or simply seeking a sweet indulgence, these chocolate spice zucchini mini bundt cakes are sure to be a crowd-pleaser. With their irresistible charm and symphony of flavors, they'll leave you craving for more.
Let's cook with our recipes!
CHOCOLATE ZUCCHINI BUNDT CAKE
The ultimate chocolate zucchini bundt cake. Moist, tender, and delicious!
Provided by Our Best Bites
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.
- In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda
- In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.
- Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.
- Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.
- Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.
- To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake.
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.
Provided by Susan Bickta
Categories Chocolate
Time 50m
Number Of Ingredients 14
Steps:
- 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.
ZUCCHINI SPICE BUNDT CAKE
A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.
Provided by Shelly Kelly
Categories Quick Breads
Time 1h20m
Yield 1 full bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
- Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
- Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
- Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
CHOCOLATE SPICE ZUCCHINI CAKE
Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.
Provided by Iron Bloomers
Categories Dessert
Time 1h15m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour a 10-inch fluted tube pan.
- Preheat oven to 350°.
- Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
- In large bowl beat oil and brown sugar till well combined.
- Add eggs and vanilla, blending well.
- Stir in zucchini.
- Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
- Pour into prepared pan.
- Bake 350° 45-50 minutes till it tests done.
- Cool 15 minutes, then turn out and finish cooling on wire rack.
- Serve plain or topped with Cool whip/or whipped cream.
Tips for Making Perfect Chocolate Spice Zucchini Mini Bundt Cakes
- Use a quality cocoa powder. The better the cocoa powder, the better the chocolate flavor of your cakes will be.
- Don't overmix the batter. Overmixing can make the cakes tough and dry.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. If you overbake them, they will be dry and crumbly.
- Let the cakes cool completely before glazing them. This will help the glaze set properly.
- If you don't have mini bundt pans, you can use a regular-sized bundt pan. Just increase the baking time by 10-15 minutes.
- These cakes can be stored at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Conclusion
These Chocolate Spice Zucchini Mini Bundt Cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, fluffy, and packed with chocolate flavor, and the spice and zucchini add a unique twist that makes them extra special. Whether you are looking for a breakfast pastry, a dessert, or a snack, these cakes are sure to satisfy your cravings.
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