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
- 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
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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