Tuesday, November 29, 2011

Nice and Easy Chocolate Zucchini Mini Bundt Cakes

In Australia, we always seems to live in the opposite side of the world. While everyone is having a snowy Christmas, we are strangely having a sunny one.

Here I am watching our zucchini plants growing in our nice and sunny weather and would love to harvest our zucchini to make a chocolate zucchini cake for our countdown to the coming Christmas season.

Based on the list of ingredients in a fantastic recipe by Zoe Bakes, I've transformed her recipe to a super easy mix-and-bake one and I'm very happy that this transformation works very well for me.

This chocolate cakes are super moist with lots of zucchini in it. Surprisingly, all my hardworking "cake critics" can't tell that there are zucchini inside these cake until they were told and looked into the cakes with their extreme microscopic views. I've not tried baking this cake accordingly to its original recipe but I think my cakes are as good as a good chocolate cake should be.

These chocolate cakes are really easy to make!
Surprise! Surprise! There are lots of zucchini inside these cakes...
Watching my zucchini growing in my garden...
Love watching rays of sunshine shining on my plants...
A closer look of the cake...
Can you see any zucchini with your microscopic view?

Here's the recipe from Zoe Bakes.
(with my modification in blue)

2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder (I used Dutch cocoa powder)
1 tsp baking soda (replaced by baking powder)
1 tsp salt
1 stick unsalted butter, room temperature (replaced by rice bran or any vegetable oil)
1 cup brown sugar, well packed
3/4 cup sugar
1/2 cup vegetable oil (I used rice bran oil)
2 large eggs
1 tsp vanilla extract
1/2 cup plain yogurt
2 cups grated unpeeled zucchini, tightly packed
4 ounces (or 120g) semisweet or bittersweet chocolate, melted and cooled to room temperature
Confectioners’ sugar for the top of the cake 
(I didn't do this. Instead, I made a chocolate glaze for my cakes)

1. Preheat oven to 350° F. Grease and flour a 10-inch Bundt pan (or mini Bundt pans), set aside.

2. Cut the tops and bottoms of the zucchini off, and then cut into quarters. Remove the seeds if they are large and at all tough. This was only necessary for the child-sized squash.

3. Grate the zucchini using a grater attachment of a food processor.

4. Sift together the flour, soda (or baking powder), salt and cocoa powder, set aside.

5. In a stand mixer cream together the butter, brown sugar and sugar using the paddle attachment, until it is light and fluffy. Slowly add the oil, until it is evenly distributed. Add the eggs one at a time, mixing well after each. Beat in the vanilla extract.

6. Add the dry ingredients alternately with the yogurt in 3 additions each.

7. Remove from the mixer and stir in the melted and cooled chocolate. Pour batter into the prepared pan.

9. Bake in the middle of the oven for about one hour or until a tester comes out clean. Allow to cool in the pan until nearly room temperature, you should be able to comfortably handle it.

10. Dust with confectioners’ sugar and serve with fresh whipped cream or ice cream. This cake is even better the next day for breakfast.

My mix-and-bake modifications: 

Using half of the recipe, I've made 4 mini Bundt cakes (approximately 1 cup capacity each). 

I followed step 1 to 4 of the above recipe and stopped following from step 5 onwards.

Instead of using the creaming method, I mixed oil, egg, both sugar and vanilla extract together, then I stirred in the melted chocolate and the grated zucchini until they were evenly distributed.

Lastly, I added the dry ingredients alternately with the yogurt in 3 additions. Do not over-mix at this stage. I distributed the batter evenly into the cake pans

I baked my cakes at 160°C fan forced for 30 min or until a skewer inserted come out clean.

Here's my chocolate glaze for 4 mini Bundt cakes
(adapted from the book, Baking, from my home to yours by Dorie Greenspan):

60g chocolate (70% cocoa), melted
2 tsp light corn syrup

Melt chocolate in a microwave. Stir in corn syrup. Using a spatula, spread the glaze over the Bundt cakes. The glaze will set in 10-15 min at room temperature.

Happy Baking
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  1. Zoe these chocolate zucchini mini bundt cakes look so cute and yumm:)

  2. That chocolate zucchini mini bundt cakes look very moist and delicious! Love the shot of the zucchini flower :)

  3. Ohhh those little cakes look so good - lucky you with your warm sunshine and zucchini plants - love this recipe :)
    Mary x

  4. i must bake with zucchini too one day, it's funny that one cant tell there's zucchini inside when there's actually quite a lot in it. Your photo looks great. looks like a good harvest is on the way!

  5. Hi Zoe, thanks for your comment at my blog. Good to meet some Aussie blogger. Looking forward to share with you. :)
    These zucchini cakes must taste really good as you grow the veggies in your yard!

  6. Yeah I can imagine that putting zucchini in it would be moist! I've always wanted to try it. The bundt shape is lovely too!

  7. Yum! I really want to get mini bundt pans now.

  8. i know huh? you are from the down under.. bring me those sunshine to thaw me out since i'm freezing here in st. louis haha.
    great looking bundt cakes. my zucchini just got rotten in my fridge because i left it too long. i would have used it for these yummies.

  9. I want a zucchini plant (especially the zucchini flower)! Your chocolate cake looks delicious! I've tried a zucchini chocolate cake once, but I think I accidentally added too much zucchini (I think) so it came out too moist! haha.... I'll have to give it another try!

  10. Looks really good ! By just looking at it , no one would really think that zucchini's one of the main ingredient ;)

  11. Goodness, Zoe! I'm drooling over two things, one is your cake and the other is your zucchini! I love your zucchini plant!! So jealous! Haha! Great, isn't it, from our garden to our tummy! Your cake looks really moist and delicious! I only baked once using zucchini, without the choc. Have always wanted to try this combo! Love it! Great bake!

  12. These look wonderful and I love the healthy zucchini touch. :)

  13. Hi Zoe, looks extremely good no doubt I have not try with zucchini. But I like the topping :)
    Have a nice day.

  14. Zoe, this is amazing!!
    Once I made somthing like that with zucchini but no cocoa...I must give it a go!

  15. I would love for once to celebrate Christmas with summery flair and weather! It would be a lot of fun. The cakes look absolutely mouthwatering!

  16. I made zucchini cake before, it was really good,but this one is better because mixed with chocolate, I should try sometime,thanks for sharing as always :)

  17. You bake for happy adults too,dear!They look so inviting!!Kisses!

  18. First time seeing zucchini flower. Lovely. Your mini bundt cakes looks adorable:D

  19. Thank you so mcuh for bringing the summer to us. I am so into minis. but no mini bundt pans; these are so beautiful!

  20. What a great way to hide the healthy zucchini :) The cakes look awesome, would never think there is a vegetable hiding in there!

  21. I love sneaking some healthy veggies into my cakes for the cake critics in my life too!

    This looks beautifully moist and brim full of flavour.

  22. I have made zucchini cake before and it was so moist and delicious, you can hardly taste it...must try the chocolate version too! looks yummy!

  23. wowww how i wish i could have zucchinis growing in my garden too! and i too use a similar recipe to hide zucchinis in my bakes hehe. i've also tried another normal zucchini muffin (akin to carrot cake) and if you peel the zucchinis, they won't be able to tell there's green stuff in it!

  24. How cute! I have 1 mini bundt cake form....mini cakes are so cute.

  25. I think my kids will devour this no problem without knowing the presence of vegetable inside. Nice one Zoe, will try it. BTW, your zucchini looks really healthy!

  26. These look lovely! I really like the mini bundt tins - very cute :)

  27. there was problem leaving message for you yesterday.

    These zucchini bundt cake looks so unresistable with the googey chocolate topping...also it is really cute!

  28. These look absolutely divine! Such pretty little bundts!

  29. This looks heavenly! I wish we were still in zucchini season here. I'm missing it!