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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!