CHOCOLATE SPICE ZUCCHINI MINI-BUNDT CAKES

Chocolate Spice Zucchini Mini-Bundt Cakes image

Provided by Susan Bickta

Time 50m

Number Of Ingredients 14

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baking spray
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
3 eggs
2 c sugar
1/2 tsp vanilla extract
1 c vegetable oil
2 1 ounce squares unsweetened chocolate, melted
2 c grated zucchini
confectioners sugar, for garnish

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.