Mini Chocolate Zucchini Bunt Cakes

Written by on in Cakes

These Mini Chocolate Zucchini Bunt Cakes are moist and tender and super chocolatey. Your guests will love them and best part, they will never know that they are loaded with zucchini.

If you love chocolate cake, then you will love these Mini Chocolate Zucchini Bunt Cakes. I know you are probably thinking “ zucchini, in chocolate cake, how can that be good”? Well, you are just going to have to trust me when I say that these cakes are not just good, there delicious. Between the cocoa powder, mini morsels and the rich chocolate ganache, these cakes have a deep intense chocolate flavor. As for the zucchini, you wont even know its there but it adds a ton of moisture, plus zucchini is good for you, so they can’t be too bad, right? So give them a try, I’m sure you will never think of zucchini the same again.

How to Make Mini Chocolate Zucchini Bunt Cakes

Start by preheating your oven to 325º. Coat a mini bunt pan with baking spray and set to the side.

In a large mixing bowl whisk together the all purpose flour, baking soda, baking powder, salt, espresso powder and dark unsweetened cocoa powder until well combined.

Then to the bowl of a stand mixer fitted with a paddle attachment I added my room temperature butter, avocado oil and sugar and mixed on medium speed until combined.

I added my eggs one at a time mixing after each addition, then added the pure vanilla extract and once again mixed until light and fluffy.

I alternately added my flour mixture and my yogurt to the butter mixture, starting and ending with the flour.

I grated my zucchini using a box grater on the smallest side. I added the zucchini into my batter leaving the liquid behind. I added in the mini morsels and folded everything into the batter until combined. I filled my mini bunt pan using a large ice cream scoop. I baked them in the preheated oven for 12 to 15 minutes or until toothpick inserted in the center came out clean. I removed them from the oven and placed them on a wire rack to cool completely.

While the mini cakes are cooling you can make the chocolate ganache.

Place chopped chocolate in a small bowl and set to the side. In a small saucepan heat the heavy cream over medium heat. Bring cream to a slight simmer. Pour hot cream over chopped chocolate and let sit for 2 to 3 minutes then stir until shinny and thickened. Pour over each cake and let set for 20 minutes. Top each cake with a strawberry and some shaved chocolate then serve.

Mini Chocolate Zucchini Bunt Cakes

Ingredients:

For The Cake

  • 2 1/2 Cups all purpose flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 3/4 Cup unsweetened cocoa powder
  • 1 Tablespoon espresso powder
  • 1/2 Cup ( 1 stick ) unsalted butter
  • 1/2 Cup avocado oil
  • 1 1/3 Cup granulated sugar
  • 2 Large eggs
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup plain greek yogurt
  • 3 Cups shredded zucchini slightly squeezed to remove some liquid
  • 1 1/2 Cups of mini morsels.

For The Chocolate Ganache Topping

  • 1 Cup heavy whipping cream
  • 1 Cup bittersweet chocolate chips

Instructions:

  1. Preheat oven to 325º. Spray a mini bunt pan with cooking spray and set to the side.
  2. In a large mixing bowl whisk together the all purpose flour, baking soda baking powder, salt, unsweetened cocoa powder and espresso powder and set to the side.
  3. To the bowl of a stand mixer, cream the butter, avocado oil and sugar together on high speed until light and fluffy. Beat in eggs one at a time mixing after each addition. Stir in the vanilla extract.
  4. Add the plain greek yogurt and flour mixture alternatively into the batter, starting and ending with the flour. Fold in the shredded zucchini and the mini morsels until combined.
  5. Spoon batter into prepared mini bunt pan and bake for 12 to 15 minutes or until firm to the touch. Remove from oven and let cool on a wire rack.
  6. Meanwhile pour the chocolate chips in a small bowl, then in a small saucepan heat the heavy cream over medium low heat. Bring cream to a slight simmer. Remove from heat and pour over chocolate chips. Let sit for 2 to 3 minutes then stir until shinny and thickened. Pour over cooled mini bunt cakes and let sit for 20 minutes until set. Top each with a strawberry and some shaved chocolate and serve.
  7. Enjoy.