Zucchini-Lemon-Blackberry Mini-Bundts

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When I made these everyone was in awe of this flavor combination. I believe more than one person said they were “heavenly”, so you’re definitely going to want to try these out. I kind of made these by accident. I was going through my freezer trying to get rid of some of the things that had been there for several months and I came across blackberries and zucchini. I decided they would make the perfect combination along with a little lemon to zest it up.

Instead of making cupcakes I wanted to make something a little more special. I love making Mini-Bundts and I thought this would be the perfect recipe for them. I actually have three mini-bundt pans from Nordic Ware that I really love. If you’re looking for one I highly suggest theirs. You will need to double this recipe if you want to make it in a regular sized Bundt pan.

You have two options for the icing on these. I tried it both ways and I decided I prefer the way laid out below. You can also not thin the icing and it will be a regular cream cheese frosting. I found it was hard to spread evenly on the mini-bundts though, and it detracted from their shape since it pretty much just hid their cute tops. When you heat the frosting, it thins and turns into a glaze. You maintain the beauty of the mini-bundts without sacrificing any of the flavor.

Zucchini-Lemon-Blackberry Mini-Bundts

Ingredients

  • For the Cakes:
  • 1 ½ Cups Zucchini (shredded)
  • ¾ Cup Sugar
  • 1 Egg
  • 1 Cup Oil
  • ½ Teaspoon Lemon Extract
  • 1 ½ Cup Flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Baking Powder
  • Lemon Zest
  • 1 Cup Blackberries
  • For the Frosting:
  • 4oz Cream Cheese
  • 2 Tablespoons Butter
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Lemon Extract

To make the cake:

Preheat the oven to 350 and grease two 12 cavity mini-bundt pans.

In the bowl of a stand mixer beat together the oil and sugar until fluffy.

Add in the egg, lemon extract, zucchini, salt, baking soda and baking powder. Mix until light and fluffy.

Slowly add in the flour. Beat until well combined.

Add in the blackberries. Stir until combined.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before icing.

To make the icing:

In the bowl of a stand mixer combine the cream cheese and butter on high until well combined.

Add in the lemon extract and powdered sugar. Beat until fluffy.

Transfer to a small microwave safe bowl, heat in 30 second increments until thinned and smooth.

Drizzle over the cooled cakes. Let set before serving.

http://housewifeswhimsy.com/zucchini-lemon-blackberry-mini-bundts/

Source: Adapted from Betcha Can’t Eat Just One