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zucchini chocolate chunk bundt cakes

September 13, 2017 18 Comments

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Online shopping is a wonderful + dangerous thing. Exhibit A: this sweet pan

this recipe

I didn’t know what to make with it untilllll a friend brought me some zucchinis — fresh from the garden. As Gru would say – “Lightttttt bulbbbbb.” And, the mini chocolate chunk zucchini bundt cake was born.

(This is undoubtedly the longest name for a recipe that I have ever come up with.)

You might have noticed this already, but I’m alllll about the portable desserts. That’s what makes these so amazing. I’ve tried to leave the house before, slice of zucchini/pumpkin/banana bread in hand. The result?

A pile of crumbly crumbles. Sad biz.

That doesn’t happen with these perfectly-portable mini bundts. Don’t worry – I’ve tested it many times.

You can opt out of the glaze if you want (they’re just as good by themselves). Or if you want to impress people with minimal effort, make the glaze. Seriously. It’s three ingredients. Two if you don’t count the water.

If you don’t have a mini bundt pan, these will turn out just as cute + portable in a muffin tin. Or you could make a full size bundt cake. The possibilities are endless! So go. Make. Tell me what you come up with!

If you’re lucky, you can still find some fresh zucchinis at the farmer’s market – take advantage of them while you still can!

I almost forgot the most important part – these are FULL of HEALTHY GREEN ZUCCHINI VEGETABLE-NESS. But they taste amazing. It’s a good way to sneak some extra veggies into your day. They make for a quick breakfast-on-the-go too!

(I mean, how else are you gonna get those green veggies in for breakfast?)

Recipe:

  • 3 eggs
  • 1 cup coconut oil
  • 1 cup white sugar
  • 1/2 c. coconut sugar
  • 2 cups grated zucchini (2 medium zucchinis)
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 2 cups chocolate chips/chunks

Glaze

  • 2 cups Powdered sugar
  • Water
  • 1 tsp Vanilla

Preheat oven to 350 degrees. Beat eggs, sugar and oil. Add zucchini & vanilla, and mix. In a separate bowl, mix all dry ingredients together. Add to the wet ingredients and mix, scraping the bowl often. Add chocolate chips and stir.

Grease your pan(s). Bake 17-20 minutes, or until toothpick inserted into center comes out clean. Cool in pan 10 minutes before transferring to a rack to finish cooling.

For the glaze, add powdered sugar to a bowl. Add small amounts of water, whisking, until the mixture is thick enough to hold a shape, but still thin enough to pour. Add vanilla and mix again.

Slide a sheet of wax paper under the cooling rack. Drizzle glaze over the cakes on the rack, once they’re cooled. The wax paper will spare your counter from any drips.

*Note: You can substitute 1/2 c. white sugar for the 1/2 c. coconut sugar. Coconut sugar is easy to find though – I’ve seen it at Walmart/Target/etc.

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Filed Under: Desserts & Baking, Muffins Tagged With: bundt cake, chocolate, Dessert, easy, muffins, portable, zucchini

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Comments

  1. Claire says

    June 2, 2018 at 7:29 pm

    I love all ways of hiding veg from my kids 😉
    And in cakes has to be the best way!!!!
    thanks for sharing….these looks scrummy!

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 6:51 pm

      Thanks so much Claire! Hope your kids love them ?

      Reply
  2. Casey says

    June 2, 2018 at 6:06 pm

    These look so good? I love zucchini bread! Loving the addition of chocolate. Can’t wait to try this

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 6:51 pm

      Thanks Casey! ❤️

      Reply
  3. Linda | Brunch-n-Bites says

    June 2, 2018 at 3:32 pm

    I’ve always love the combination of zucchini and chocolate; and these mini bundt cakes are perfect for my next gathering.

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 6:51 pm

      So glad to hear that, Linda!

      Reply
  4. Jacqueline Debono says

    June 2, 2018 at 11:13 am

    I love the idea of using zucchini in cakes. I have tried it but your little cakes have inspired me to give it a try!

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 6:51 pm

      Thanks Jacqueline!

      Reply
  5. mydeliciousmeals says

    June 1, 2018 at 7:27 pm

    That’s a great way to hide some veggies for kids! I wish there was a video for it. Going on my menu for this week. Thanks much

    Reply
    • Stephanie Simmons says

      June 1, 2018 at 8:00 pm

      Thanks so much! It is a great way to hide those veggies 😉 I’ve been thinking about doing some Instagram or Facebook live videos where I make one of my recipes! Would that be helpful?? Let me know! 🙂

      Reply
  6. Mayuri Patel says

    June 1, 2018 at 11:45 am

    So pretty like the way you can see those bright green specks peeping out of the mini bundt cakes. I too prefer smaller portions of desserts…so much easier to serve and carry.

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 7:02 pm

      Right!?

      Reply
  7. Nayna Kanabar says

    June 1, 2018 at 4:14 am

    These are a great way to sneak green veggies into your kids diet. Paired with chocolate they must taste delicious.

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 7:02 pm

      They are so delicious!

      Reply
  8. Alison Rost says

    May 31, 2018 at 11:53 pm

    That looks amazing! Definitely a treat that you’d like to make for the whole family or whenever there’s a special occasion. I really love how you served them as well! I love the fact that you can squeeze in some veggies and no one will notice!

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 7:03 pm

      Thanks Alison!!

      Reply
  9. Chef Mireille says

    May 31, 2018 at 5:48 pm

    these look amazing – I make/eat zucchini bread all the time the addition of chocolate must put these over the top

    Reply
    • Stephanie Simmons says

      June 3, 2018 at 7:03 pm

      Yes! It makes them a little more delicious and special ??

      Reply

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