An excellent way to get your daily dose of fruits and vegetables, and satisfy your sweet tooth at the same time. These spiced mini Bundts contain four generous cups of grated apples and zucchini, keeping the texture moist and the flavor sweet. They are topped off with my favorite part, the “crispy” lemon glaze, created by mixing granulated and confectioners’ sugars with lemon juice. Serve these “healthy” Bundts with morning coffee or a weekend breakfast.
2 cups (500 ml) grated zucchini (unpeeled)
2 cups (500 ml) grated apples (peeled or unpeeled)
2 cups (500 ml) all-purpose flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) baking powder
1 tablespoon (15 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
1/4 teaspoon (1 ml) ground cloves
1/2 teaspoon (2 ml) ground allspice
1/4 teaspoon (1 ml) ground nutmeg
1 1/2 cups (375 ml) granulated sugar
1/2 cup (125 ml) packed light brown sugar
3/4 cup (175 ml) vegetable oil
3 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (375 ml) chopped walnuts or pecans
Crispy Lemon Glaze:
1 1/2 cups (375 ml) confectioners’ sugar
1/2 cup (125 ml) granulated sugar
1/2 cup (75 ml) fresh lemon juice
1. Preheat oven to 350 degrees F (180 C); dark pan, 325 degrees F (160 C).
2. Prepare two 6-cake mini Bundt pans, sprayed with baking spray.
3. Over a sink, using your hands, gently squeeze the water out of grated zucchini and apples.
4. In a medium bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, ginger, allspice, cloves, and nutmeg.
5. In the stand mixer bowl, beat granulated sugar, brown sugar and oil on medium speed for 1 minute. Beat in eggs, one at a time. Beat in vanilla. Reduce to low speed and gradually beat in zucchini and apples, separating the strands as you add them so that they are not in clumps.
6. With the mixer on low speed, gradually beat in flour mixture, mixing until just incorporated. Beat in walnuts or pecans. Fill prepared pans two-thirds to three-quarters full with batter, smoothing tops.
7. Bake in preheated oven for 25 to 30 minutes or until puffed and a tester inserted in the centers comes out clean. Let cool in the pan for 10 minutes, then carefully invert cakes onto a wire rack to cool completely.
8. OPTIONAL: Pour prepared glaze evenly over Bundts, letting it drip down the sides. Sprinkle tops with freshly grated lemon peel, if desired. Let glaze set for at least 15 minutes before serving.
CRISPY LEMON GLAZE:
In a medium bowl, whisk together granulated sugar, confectioners’ sugar, and lemon juice until evenly blended. The glaze should be thick but pourable.
You can use peeled or unpeeled apples for this recipe. Personally, I prefer unpeeled to add just a bit more texture. Any firm, tart apple, such as Granny Smith, Braeburn or Gala, would be a good choice.
Want to experiment a bit? Try substituting finely grated peeled sweet potatoes for the apples or zucchini.
For best results, wrap the cooled cakes tightly in plastic wrap and store overnight at room temperature before glazing.
Glazing is completely optional with these bundt muffins. They are perfect on their own, but adding the lemon glaze gives them just a bit more zing. Try them both ways, and see which way you and your ‘taste testers’ prefer. Warning: It may conveniently take a few batches before they’re able to give you their verified and well-considered opinions!
MAKE AHEAD: You can prepare these cakes up to 2 days in advance. Store in a cake container at room temperature.
- Category: Muffins and Minis
- Method: Baking
- Cuisine: Breakfast
Keywords: Mini Bundts, Muffins and Minis