These Mini Chocolate Zucchini Cakes are mildly sweet with great chocolate flavor and a hint of zucchini. Plus bite sized, so you can have several and not feel guilty!
Hummingbirds. Keens for kids. Mary Lou Retton.
Small, impressive things.
The Mini Cooper would win a spot in my garage over a mini-van any day. It has a 6-Speed Getrag Dual Synchs manual transmission (Ya, I don’t know what that means either, but it sounds cool.)
What about the iPod? Holy moly is that thing small, yet impressive. Imagine if we still had to run with a Walkman strapped to us.
And my mom, at barely five feet, is adorable. See…
There’s a lot of wisdom, kindness, and sheer awesomeness packed into that tiny frame, lemme tell ya.
And I got to spend Mother’s Day with her. In person. Not on the phone. Nope. In the flesh.
Jen hosted a brunch (with quite the spread) and all that was asked of me was to show up and supply the dessert. Twist. My. Arm.
Which brings me back to small, impressive things.
Mini Chocolate Zucchini Cakes. Mm hm. Small, but with a substantial punch.
Chocolatey, moist, rich, dense. Take a few bites, or shove the entire thing into your mouth at once. Like we did.
Other chocolate treats you might enjoy!
Flourless Chocolate Cookies – Belly Full
Chocolate Chip Toffee Banana Bread Muffins – Belly Full
Chocolate Chip Gooey Cake Bars – Crazy for Crust
Banana Chocolate Chip Cheesecakes – Inside BruCrew Life
Watch the video and see how they’re made!
Mini Chocolate Zucchini Cakes
- 1/2 cup unsalted butter ,melted and cooled
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup grated zucchini
- 3 tablespoons sour cream
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- 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.
- Coat a 24-slot mini muffin pan with nonstick cooking spray. Fill each slot with 2 heaping tablespoons batter.
- Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool slightly on a wire rack before serving.