Chocolate Spice Zucchini Mini Bundt Cakes Recipes

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
• Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
• Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
• Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
• Stir the flour mixture into the wet mixture just until combined.
• Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
• Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.

CHOCOLATE SPICE ZUCCHINI MINI-BUNDT CAKES

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.

CHOCOLATE SPICE ZUCCHINI CAKE

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.