very culinary

mini chocolate zucchini cakes


  • Makes 24 mini cakes
  • Prep time: 15 minutes
  • Total time: 30 minutes
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup grated zucchini
  • 3 tablespoons sour cream
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 24 walnuts (or pecans)


Preheat oven to 350 degrees.

In a large bowl, combine the butter, sugar, salt, and egg. Mix in the vanilla, zucchini, and sour cream until incorporated.  Sift the flower and cocoa powder into the bowl and stir until combined. Stir in the chocolate chips.

Spray one mini muffin pan (with 24 slots) or two pans (with 12 each) with cooking spray. Fill each slot with 2 tablespoons batter and top with a walnut or pecan, or a combination.

Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool slightly on a wire rack before eating. (You can store these in a an airtight container up to 3 days.)