Mini Chocolate Zucchini Cakes

Mini Chocolate Zucchini Cakes

Cake:

2 1/2 cups regular all-purpose flour, unsifted

1/2 cup dark cocoa powder

2 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

3/4 cup butter, softened

2 cups granulated sugar

3 large eggs

1 Tbsp pure vanilla extract

2 cups finely shredded zucchini

1/2 cup milk

Glaze (Double if you really like icing):

1 cup powdered sugar

2 Tbsp milk

1 tsp pure vanilla extract

Special Equipment Needed:

Mini Bundt Pans

Preheat the oven to 350°F. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture.

Pour the batter into 10 greased and flour-dusted mini bundt pans (alternatively use a 10-inch bundt pan). Bake in the oven for about 25-30 minutes or until a wooden pick inserted in the center comes out clean (bake 45-50 minutes for a 10-inch bundt). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Mix together 1 cups powdered sugar, 2 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Drizzle glaze over cake while still warm.