Mini Zucchini-Pecan Cakes

 

I am thinking of many ways to use up all the zucchini that I currently have on hand.  I had bought some at the farmers market and then my sister-in-law brought me a few beautiful zucchini’s from her garden.  I have made a vegetable tian (layered potatoes, Roma tomatoes, + zucchini, over caramelized onions, baked and topped with Gruyere ), zucchini feta fritters, and now these wonderful, bite-size cakes.  I feel the secret to the success of these cakes was the olive oil!

The original recipe called for a cake pan.  Yet, I needed something that one could grab and go.  I baked this recipe off in my mini bundt pans.  Glad I did!  The cake was light, sweet, savory and utterly delicious!

Zucchini-Pecan Cake with Cream Cheese Frosting


Ingredients

cake
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. coarse salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
3/4 cup olive oil( not extra virgin )
1 cup sucanat ( or light brown sugar )
3 eggs
1 tsp. vanilla
1 1/2 cups grated zucchini (8 oz)
3/4 cup chopped pecans, toasted

cream cheese frosting
8 oz. full fat cream cheese, room temperature
3 Tbls. unsalted butter, room temperature
1 cup powdered sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

Instructions

for the cake
• preheat oven to 350*.  Brush two mini bundt pans

(12 bundt capacity) with melted, unsalted butter.  set aside
• whisk flour, baking powder, coarse salt, cinnamon, and ginger.
• in another bowl, whisk oil, sugar, eggs, and vanilla, mix to blend.
• fold in the flour mixture
• fold in the zucchini and pecans.
• fill up bundt pans a little more than 1/2 way full.  place bundt pans on a baking sheet
• bake cakes until tester inserted into the center comes out clean, 25-30 minutes.
• cool completely on wire racks.  turn cakes out onto a platter and set aside
for the frosting:
• using an electric mixer, beat cream cheese and butter until combined.  add remaining ingredients and beat until thick ( you may need more sugar).
• pipe a dollop on each cake.
• can be made a day ahead ( I made the cakes the day before and frosted the day of ).  cover and chill in fridge.

The Urban Baker / SusanSalzman.com

Showing 15 comments
  • Reply

    These little zucchini cakes look great, wonderful sweet way to use them up 🙂

  • Christy
    Reply

    i love those itty bitty bundt cakes…except it might be too easy to pop more than my fair share into my mouth! your site is beautiful..thank you for stopping by mine..i am going to have a bit of a look-about on yours now.

  • Patricia Scarpin
    Reply

    These are too cute, Susan! I have never baked with zucchini, can you believe it? Time to try!xx

  • Angie's Recipes
    Reply

    Zucchini has always been my favourite kind of veggie. I love your beautiful-looking mini cakes! They are a great party food.

  • Carolyn
    Reply

    These sound wonderful! Great creative way to use up all that zucchini. I haven’t yet tried olive oil cake, I really should get on that!

  • Jane
    Reply

    This sounds wonderful, and I love the use of olive oil in the cake. I think it lends an incredibly distinctive flavor to cakes. Lovely post!

  • Jenné @ Sweet Potato Soul
    Reply

    My mouth is watering. I love the photo too!

  • Kim
    Reply

    It is true that these days we ask ourselves what to do with zucchinis here too… these little cakes looks so pretty and yummy!

  • Brownieville Girl
    Reply

    Wonderful photo – they look really tasty!

  • M.
    Reply

    I have lots of zucchini myself, so thanks for the inspiration:)

  • Megan
    Reply

    I love these! Tiny and delicious…sounds like I dangerous combo!

  • Ingrid
    Reply

    Never seen zucchini cakes…YUM!!

  • Jeannie
    Reply

    Hi! just dropping by to say thanks for visiting and following me…am glad to visit here too, you have a great blog with many recipes and photos to drool over!:D cheers!

  • Lori
    Reply

    Hey I made this recipe too! I love what you did with yours.

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