One of my favorite things about this time of year is the zucchini. I love to cook and bake with it. A few months ago got a spiralizer and have a zucchini noodle dish at least once a week. And then there are the numerous cakes, breads and cookies that you can make, like this one I am about to share.
For our garden this year, we decided to add a couple of zucchini. So when we picked the first one, I knew exactly what I wanted to make!
And I finally got to use my mini bundt pan.
However, I was afraid that the batter was going to rise too high. I always have trouble judging how much batter to put in.
It was close. I was concerned about the edges burning but they all baked and released from the pan perfectly. And the amount of batter was perfect to fill all six cavities of the pan.
So how do they taste?! Amazing! They are extremely moist and you can hardly taste the zucchini. Using mini chocolate chips gives you just enough of that added sweetness.
And making this recipe in a mini bundt pan helps with portion control. They are also the perfect size to give as little gifts, which I love to do. The original recipe calls for a chocolate ganache to be poured on top, but I opted not to do it. While I’m sure it would taste amazing, I thought these were great as is.
So far, I have had only 2 zucchini come from the garden. I thought you were supposed to get a ton at once which makes it so hard to keep up with them? I’m anxiously waiting for the next one because I will be making these again. If you just can’t wait to give these a try, click here for the recipe!