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Mini Zucchini-Pecan Cakes

the urban baker: Mini Zucchini-Pecan Cakes

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Friday, August 27, 2010

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
adapted from Bon Apettit Magaizne
yield: 22 mini bundts

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

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.

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Anonymous marla {family fresh cooking} said...

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

August 27, 2010 at 6:40 AM  
Blogger Christy said...

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.

August 27, 2010 at 7:31 AM  
Blogger Patricia Scarpin said...

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

August 27, 2010 at 7:45 AM  
Blogger Angie's Recipes said...

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

August 27, 2010 at 8:15 AM  
Blogger Carolyn said...

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!

August 27, 2010 at 12:34 PM  
Blogger Jane said...

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!

August 27, 2010 at 5:41 PM  
Anonymous Jenné @ Sweet Potato Soul said...

My mouth is watering. I love the photo too!

August 27, 2010 at 6:39 PM  
Blogger Kim said...

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

August 27, 2010 at 7:54 PM  
Blogger Brownieville Girl said...

Wonderful photo - they look really tasty!

August 28, 2010 at 12:09 AM  
Blogger M. said...

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

August 28, 2010 at 11:38 AM  
Anonymous Megan said...

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

August 28, 2010 at 9:19 PM  
Anonymous Ingrid said...

Never seen zucchini cakes...YUM!!

August 29, 2010 at 2:15 PM  
Blogger Jeannie said...

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

August 30, 2010 at 6:30 AM  
Blogger Lori said...

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

September 7, 2010 at 4:54 AM  

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