Mini Browned Butter And Zucchini Bundt Cakes

Mini Browned Butter And Zuchhini Bundt Cakes


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Zucchini is the perfect ingredient to make a wonderfully moist cake batter. This recipe balances the zucchini with just the right amount of sweetness and spice!

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

10 servings


  • 1 1/2 sticks unsalted butter, melted, plus more for pan
  • 1 1/2 C. all-purpose flour, plus more for pan
  • 1 C. whole wheat flour, scant
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cardamom
  • 1 tsp. sea salt
  • 2 medium zucchini
  • 3 large eggs
  • 1 1/2 C. sugar
  • 1/2 tsp. grated orange zest
  • 1 T. fresh orange juice

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Preheat oven to 325°F. Brush bundt pan with melted butter. Dust with flour, tapping around the pan until entirely covered. Set aside. Add butter to a sauce pan and cook on medium-high heat about 5 minutes until butter browns. Allow to cool in pan. Meanwhile, whisk together flours, baking powder, cinnamon, cardamom, and salt. Cut zucchinis in half. Scrape any seeds out of the middle, and grate using the large holes of a box grater. Press a paper towel into zucchini to absorb excess moisture. Stir sugar, eggs, zest, and orange juice into the browned butter until well combined. Add butter mixture and zucchini to the flour. Stir until well combined. Distribute evenly in pan. Bake for 1 hour if making a large bundt and 30 minutes if making mini bundts. Allow to cool completely before removing from pan. Carefully run a knife or toothpick around the edges to loosen. Give pan a good shake to continue to loosen. Using a cooling rack as the base, invert to remove cake. If cake is still stuck, repeat previous steps. Serve or store in a container for up to 4 days.

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