Mini Mocha Bundt Cakes

prep time: 10 minutes cook time: 15 minutes yield: 12 servings

If you love mocha, then use decaf espresso in the
glaze for a double dose of mocha flavor; if you like
just a little bit of mocha flavor, like me, use hot water
in the glaze for more of a vanilla flavor.

cakes

3 cups blanched almond flour, or 1 cup coconut flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon fine sea salt
6 large eggs (12 eggs if using coconut flour)
1 cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
3 tablespoons ghee or unsalted butter (or coconut oil
if dairy-free), melted but not hot
3 tablespoons brewed decaf espresso or other strong
brewed decaf coffee (½ cup if using coconut flour)
1 teaspoon vanilla extract
1½ cups grated zucchini