At a glance
You're making adorable mini bundt cakes loaded with fresh grated vegetables, vibrant lemon zest, and wholesome spelt flour—they take just 15 minutes to prep and about 40 minutes in the oven. The trickiest part is making sure you grate the zucchini and carrot finely so they distribute evenly throughout the batter.
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Grate the vegetables
Peel the zucchini and carrot, then grate them finely.
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Make the egg mixture
Whisk the eggs with the sugar, then add the melted and cooled butter substitute, followed by the milk, whisking everything together well.
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Prepare the dry mix
Mix the flour with the baking powder, then combine it with all the prepared ingredients in a large bowl.
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How it went
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