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Apple Zucchini Nut Mini-Bundts

An excellent way to get your daily dose of fruits and vegetables, and satisfy your sweet tooth at the same time!

I love making breakfast foods! Whether it’s the luxury of a weekend breakfast with eggs, bacon, and some fresh homemade bread… the indulgence of some of my Best Ever Cinnamon Rolls with Cream Cheese Frosting on a lazy Saturday morning… or a moist breakfast mini-bundt overflowing with fruits and nuts – breakfast is one of my favorite meals.

And while my husband certainly enjoys a plate of eggs with all the fixin’s, he absolutely adores these Apple Zucchini Nut Mini-Bundts. Out of the various breakfast muffins, loaves and bundts I have in my recipe box, these are the ones he asks for the most. 

It might be the moistness of these little cakes, or the awareness that they check off the boxes for all four major food groups, or the extra sweetness and zing of the lemon glaze… Or it could simply be because they are absolutely delicious! Whatever the reason, they are at the top of the list in our home, and I expect they might end up there in yours too.

They are simple to prepare and make a beautiful presentation when you use my favorite Nordic Ware bundtlette pans. To make these beautiful little bundt cakes I use both the Nordic Ware Heritage Bundtlette Pan and their Classic Bundlette pan, turning a deliciously healthy breakfast muffin into a mini-bundt that’s almost too beautiful to eat! 

Nordic Ware Heritage Bundtlette Cake Pan, Metallic, Silver
Nordic Ware Platinum Collection Anniversary Bundtlette Pan

Now, let’s get to the important part… how to put together these amazing babycakes.

The instructions are down below, so I won’t go long in repeating everything. I’ll just give you the highlights and a couple of tips to make sure your Apple Zucchini Nut Mini-Bundts turn out photoworthy and deserving of 5 stars!

The first step will be to grate your zucchini and apples. Once they are grated, make sure to squeeze all of the water out, otherwise, your bundts will be a soggy mess. Once you squeeze as much of the liquid into the sink as possible, set the shredded apple and zucchini aside. Whisk together your flour, baking soda, salt, baking powder, and spices.

In your stand mixer, beat your sugar and oil together, then beat in one egg at a time. Add vanilla and then, very slowly, beat in the apples and zucchini. Once that’s done, add in your flour mixture, being very careful not to over mix.

When you fill your bundt pans, only fill each cavity 3/4 full. If you overfill them, when the batter starts to cook and expand, you will end up with wet clumps of your beautiful bundts on the bottom of the oven.

The lemon glaze is completely optional! We taste-tested these bundts both ways, and they are equally delicious. It simply depends on how much sweetness you want, and whether you want the additional zing of the fresh lemon in the glaze.

Your choice… I’m good either way.

Apple Zucchini Nut Mini-Bundts
Lemon Glaze

If you are absolutely loving the idea of experimenting with these and other breakfast muffins and treats, check out my Bran Flax Carrot Muffin Mini Loaves, Banana Applesauce Bread, Healthy Apple Upside-Down Bundt Bites, or the ultimate… my Berries and Yogurt Parfait Bundt. Each one is better than the one before it!

Bran Flax Carrot Muffin Mini Loaves
Banana Applesauce Bread
Apple Upside-Down Bundt Bites
Berry Yogurt Parfait Bundt

Servings:

12

Prep Time:

35 minutes

Cook Time:

30 minutes

Difficulty:

Medium

Introduction

About this Recipe

By: Tess

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 an optional “crispy” lemon glaze, created by mixing granulated and confectioners’ sugars with lemon juice.

Serve these “healthy” Bundts with morning coffee or a weekend breakfast treat.

Apple Zucchini Nut Mini-Bundts

Ingredients

Apple Zucchini Nut Mini-Bundts

  • 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 (optional)

  • I1 1/2 cups (375 ml) confectioners’ sugar
  • 1/2 cup (125 ml) granulated sugar
  • 1/2 cup (75 ml) fresh lemon juice

Notes and Tips

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!

If you don’t yet have your Nordic Ware Heritage Bundtlette pan or the Classic Bundtlette pan, you can also make these as traditional muffins. You will need a 12-count muffin pan.

MAKE AHEAD: You can prepare these cakes up to 2 days in advance. Store in a cake container at room temperature.

Apple Zucchini Nut Mini-Bundts
Lemon Glaze

Step by Step Instructions

Step 1

Preheat oven to 350 degrees F (180 C); dark pan, 325 degrees F (160 C).

Step 2

Two 6-cake mini Bundt pans sprayed with baking spray.

Step 3

Over a sink, using your hands, gently squeeze the water out of grated zucchini and apples.

Step 4

In a medium bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, ginger, allspice, cloves, and nutmeg.

Step 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.

Step 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.

Step 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.

Step 8

OPTIONAL: Pour glaze evenly over Bundt’s, 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.

Step 9

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.

Additional Comments:

EQUIPMENT NEEDED:  Whisk, stand mixer, grater, mini-bundt pans or muffin pans

Print
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Apple Zucchini Nut Mini-Bundts

Apple Zucchini Nut Mini-Bundts Recipe


  • Author: Tess
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hr. 5 min.
  • Yield: 12 1x

Description

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.


Scale

Ingredients

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


Instructions

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.


Notes

EQUIPMENT NEEDED:  Whisk, stand mixer, grater, mini-bundt pans or muffin pans

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!

If you don’t yet have your Nordic Ware Heritage Bundtlette pan or the Classic Bundtlette pan, you can also make these as traditional muffins. You will need a 12-count muffin pan.

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

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