minibundt_header

ZUCCHINI BUNDT CAKES WITH LEMON GLAZE

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 mini bundt cakes
    • Difficulty Level

Ingredients

  • 2 medium sized zucchinis
  • 3 C whole-wheat flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 tsp salt
  • 2 large eggs
  • 1 C xylitol
  • 1/2 C brown sugar
  • 3/4 C olive oil
  • 2 tsp vanilla extract
  • 1 C chopped pecan nuts
  • 1 Tbsp butter, for greasing the bundt pans
  • Lemon glaze:
  • 1¼ C icing sugar
  • 3 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • Lemon zest, for serving

Instructions

  • 1. Preheat the oven to 180°C and grease the 6 mini bundt cake tins with butter.
  • 2. Chop off both ends of the zucchinis and grate them. Place the finely grated zucchini in some cheese cloth and squeeze to remove as much moisture as humanly possible.
  • 3. Combine the whole wheat flour, baking powder, baking soda, and spices in a large mixing bowl - set aside. Whisk together the eggs, sugars, olive oil, and vanilla extract in a separate bowl.
  • 4. Remove from the cheese cloth and toss the zucchini and pecan nuts in the flour mixture. Then pour over the egg and sugar mixture, gently folding in till just mixed. Divide the batter amongst the 6 bundt cake tins.
  • 5. Place in the preheated oven for about 25 minutes, checking with a toothpick if they are ready.
  • 6. Allow them to cool in the tins for about 10 minutes before turning out.
  • 7. For the lemon glaze:
  • 8. In a bowl, whisk together the icing sugar, lemon juice and vanilla extract till well combined.
  • 9. Pour a tablespoon or so over each bundt cake, grate over some lemon zest and enjoy!

Instructions

  • 1. Preheat the oven to 180°C and grease the 6 mini bundt cake tins with butter.
  • 2. Chop off both ends of the zucchinis and grate them. Place the finely grated zucchini in some cheese cloth and squeeze to remove as much moisture as humanly possible.
  • 3. Combine the whole wheat flour, baking powder, baking soda, and spices in a large mixing bowl - set aside. Whisk together the eggs, sugars, olive oil, and vanilla extract in a separate bowl.
  • 4. Remove from the cheese cloth and toss the zucchini and pecan nuts in the flour mixture. Then pour over the egg and sugar mixture, gently folding in till just mixed. Divide the batter amongst the 6 bundt cake tins.
  • 5. Place in the preheated oven for about 25 minutes, checking with a toothpick if they are ready.
  • 6. Allow them to cool in the tins for about 10 minutes before turning out.
  • 7. For the lemon glaze:
  • 8. In a bowl, whisk together the icing sugar, lemon juice and vanilla extract till well combined.
  • 9. Pour a tablespoon or so over each bundt cake, grate over some lemon zest and enjoy!
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