Cinnamon Zucchini Mini Cakes Recipe

Name: Cinnamon Zucchini Mini Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 mini bundt cakes
Ingredients: 120g all purpose flour; 75g granulated sugar; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon pumpkin spice; ¼ teaspoon salt; 40g raisins (optional); 40g walnut pieces (optional); 80g grated zucchini (about 1 small to medium size zucchini); 50g soy yoghurt; 4 tablespoons canola oil; 4 tablespoons dairy free milk (I used soy); ¼ teaspoon apple cider vinegar; For the drizzle: (optional); 1 tablespoon soy yoghurt; Icing sugar (amount depends on how thin you like your drizzle)

Ingredients

120g all purpose flour
75g granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon pumpkin spice
¼ teaspoon salt
40g raisins (optional)
40g walnut pieces (optional)
80g grated zucchini (about 1 small to medium size zucchini)
50g soy yoghurt
4 tablespoons canola oil
4 tablespoons dairy free milk (I used soy)
¼ teaspoon apple cider vinegar
For the drizzle: (optional)
1 tablespoon soy yoghurt
Icing sugar (amount depends on how thin you like your drizzle)

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 2 mini bundt cakes

Instructions

Preheat oven to 350F (180C)
Oil and slightly flour two mini bundt cakes pans and set aside.
In a medium bowl, add all the dry ingredients (up to the walnut pieces) and mix well. Set aside.
Add all wet ingredients in another bowl, mix with a spoon until well combined.
Add the wet mixture to the dry ingredients, mix until the flour is incorporated.
Spoon the mixture evenly into the prepared bundt pans and bake for 25 - 30 minutes.
Cool in pans on a wire rack 10 minutes; gently remove cakes from pans.
Cool completely on wire rack.
Yoghurt Drizzle: Whisk icing sugar with soy yoghurt in a small bowl until smooth.
Drizzle over the cakes before serving.