Zucchini Spice Mini Bundt® Cake
Mini Bundt® Cake Maker
$24.99
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Ingredients
12 ounces zucchini squash, coarsely shredded
⅓ cup coconut flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground clove
4 tablespoons cream cheese
¼ cup brown sugar
3 eggs
4 tablespoons chopped walnuts or powdered sugar, optional
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Instructions
Place shredded zucchini in a clean dish towel and squeeze out as much liquid as possible.
In a small bowl, combine the coconut flour, baking soda, salt, cinnamon, ginger, and clove.
In a medium mixing bowl, beat cream cheese and brown sugar with a hand mixer on medium until smoothly combined. Add eggs and zucchini, mixing until blended. Add the dry ingredients and mix well.
Grease Mini Bundt® Maker and Removal Tool with a light coating of cooking oil.
Fill the Mini Bundt® Maker 3/4 full (⅓ cup batter). If desired, sprinkle 1 tablespoon of walnuts over top of batter prior to baking. Bake for 12-13 minutes. To check for doneness, insert a toothpick. If cake is done, toothpick should come out clean.
Lift cake out using the Removal Tool. Dust with powdered sugar if desired.
Serve warm and enjoy this low carb treat that’s sure to spice up the holidays!
