Mini Spice Zucchini Bundt Cakes

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These Mini Spice Zucchini Bundt Cakes are a delicious way to celebrate the fall season!  Top with a delicious chocolate frosting and these little cakes can’t be beat!

These Mini Spice Zucchini Bundt Cakes are a delicious way to celebrate the fall season!  Top with a delicious chocolate frosting and these little cakes can't be beat!My favorite season is almost here….Fall!  I love everything about Fall, the cooler weather, sweaters and even the comfort food cooler weather seems to bring with it.  These mini spice zucchini bundt cakes are a great way to use up all that zucchini you may have been collecting.  I love using zucchini in different recipes like my Blueberry Banana Zucchini Bread.   It’s the perfect way to sneak in some veggies without the kids really noticing or giving much of a fuss about it.  The chocolate frosting takes these little bundt cakes up a notch and makes them perfect serving at parties and special dinners with your friends.

 We opted to use a store bought frosting to top these bundt cakes with but feel free to use your own favorite chocolate frosting.  

The cinnamon and allspice gives these bundt cakes a hint of fall in every bite while the chocolate makes them a decadent dessert.  Because we used mini bundt cake pan they take about half the baking time as a normal bundt cake and they are just fun to serve. 

If you don’t like chocolate frosting you could always top them with a delicious cream cheese frosting or confectioners sugar drizzle. 

Mini Spice Zucchini Bundt Cakes

Author Katie

Ingredients

  • 1 cup canola oil
  • 3 eggs
  • 1 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 3 cups all purpose flour
  • 2 tsp. cinnamon
  • 1 tsp. all spice
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp salt
  • 2 cups grated zucchini
  • 1 1/2 cups chocolate frosting

Instructions

  • Preheat oven to 325 degrees. Generously spray a mini 6-mold bundt pan or 1 large bundt pan, with nonstick cooking spray. 
  • In a large bowl, beat oil, eggs, and sugar until pale and fluffy. Stir in vanilla.
  • In a separate bowl, combine flour, spices, baking soda, baking powder, and salt and whisk to combine.
  • Pour the flour mixture into the egg mixture and stir until combined. Stir in grated zucchini. 
  • Pour batter into molds about ⅔ full, or the entire batter into a large bundt pan.
  • Bake at 325 degrees for 20-25 minutes for the mini bundt cakes or 50-55 minutes for the regular sized pan, or until a knife is inserted and comes out clean. 
  • Let the pan cool on a wire rack for a few minutes, about 10 minutes, and then remove it from the bundt pan and let it cool completely
  • Once cooled, frost with chocolate frosting and enjoy!
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These Mini Spice Zucchini Bundt Cakes are a delicious way to celebrate the fall season!  Top with a delicious chocolate frosting and these little cakes can't be beat!

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These Mini Spice Zucchini Bundt Cakes are a delicious way to celebrate the fall season!  Top with a delicious chocolate frosting and these little cakes can't be beat!

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6 Comments

  1. 5 stars
    These are such a great way to use up the zucchini that is popping out of the garden at uncontrollable rates! I skip the frosting but love the warm spices of these.

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