Chocolate Spice Zucchini Mini Bundt Cakes Food

CHOCOLATE SPICE ZUCCHINI CAKE

Steps:

• Grease and flour a 10-inch fluted tube pan.
• Preheat oven to 350°.
• Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
• In large bowl beat oil and brown sugar till well combined.
• Add eggs and vanilla, blending well.
• Stir in zucchini.
• Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
• Pour into prepared pan.
• Bake 350° 45-50 minutes till it tests done.
• Cool 15 minutes, then turn out and finish cooling on wire rack.
• Serve plain or topped with Cool whip/or whipped cream.

CHOCOLATE PECAN ZUCCHINI BUNDT CAKE

Steps:

• Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.

CHOCOLATE SPICE ZUCCHINI MINI-BUNDT CAKES

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.

ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
• In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
• Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
• To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

ZUCCHINI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
• Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
• Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
• Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

ZUCCHINI SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
• Place grated zucchini in a colander and set aside to drain.
• Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

SOFT ZUCCHINI SPICE COOKIES

Steps:

• In a bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, walnuts, raisins and orange zest. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set.