Mini Chocolate Zucchini Cakes
Published
Published
These Mini Chocolate Zucchini Cakes are mildly sweet with deep chocolate flavor and speckled zucchini throughout. They’re super easy to make, plus bite sized!
Looking for more bite-sized desserts? Don’t miss our mini cheesecakes and mini lemon tarts.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Mini Zucchini Cake Recipe
If you’ve got an abundance of garden zucchini, these mini chocolate zucchini cakes are the perfect home for it. Of course, they’re a wonderful year-round dessert, too. Not overly sweet, but big on chocolatey flavor, with a dense but moist texture.
This zucchini cake recipe is also bite-sized, so they’re great for get-togethers or when you just want a little sweet treat. Take a few bites, or shove the entire thing into your mouth at once!
Ingredients Needed
Here’s what you’ll need to make this chocolate zucchini cake recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Butter – I almost always use unsalted butter in my baking and then add salt, so I can control the amount. If all you have is salted butter, it’s ok. It should be melted and cooled.
- Granulated sugar – For sweetness.
- Coarse salt – Balances out the sweetness.
- Egg – To add moisture and bind everything together.
- Vanilla – For added flavor.
- Zucchini – Grated zucchini, unpeeled. If there’s a ton of excess moisture, press it out.
- Sour cream – This makes the little cakes nice and moist.
- All-purpose flour – This is the base of the cakes.
- Cocoa powder – Cocoa powder takes the place of some flour. Make sure you’re using natural unsweetened cocoa powder.
- Mini chocolate chips – For added chocolate flavor and to fill in any pockets.
Try it with carrots!
How to Make Mini Chocolate Zucchini Cake
These chocolate zucchini cakes are so easy to make in just a few simple steps.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Combine the wet ingredients. Combine the melted butter, sugar, salt, and egg. Mix in the vanilla, zucchini, and sour cream until incorporated.
- Add the dry ingredients. Sift the flour and cocoa powder into the bowl with the wet ingredients and stir until combined. Stir in the chocolate chips.
- Fill a mini muffin pan. Coat a 24-slot mini muffin pan with nonstick cooking spray. Fill each slot with 2 heaping tablespoons batter.
- Bake. Bake at 350F for approximately 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy. Let cakes cool slightly on a wire rack before serving.
Video: Chocolate Zucchini Cakes
Proper Storage
These mini cakes are best enjoyed fresh, but will remain soft at room temperature for a couple days, stored in an airtight container. And they freeze well up to 2 months. Thaw overnight in the refrigerator and bring to room temperature, if preferred.
More Zucchini Recipes:
- Zucchini Bread
- Chocolate Chip Zucchini Scones
- Corn and Zucchini Saute
- Zucchini Ricotta Pancakes
- Shrimp and Zucchini Tostadas
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mini Chocolate Zucchini Cakes
Ingredients
- 1/2 cup unsalted butter, , melted and cooled
- 1 cup granulated sugar
- 1 teaspoon coarse salt
- 1 large egg
- 1 teaspoon vanilla
- 1 cup grated zucchini
- 3 tablespoons sour cream
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- 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 flour 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 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool slightly on a wire rack before serving.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I made these mini muffins this morning. Very good! They were wonderful with a cup of coffee.
Made these with my granddaughters and we loved them!!!
These were excellent! I love to put veggies in my kids desserts, thanks!
wow. Who would have thought to mix chocolate and zucchini together? I love it. I tried the recipe yesterday and it is yummy and so moist. Just the way I like it. :) THanks!
My kids even loved these – any way I can sneak veggies in, I’m doing it. And your mum is adorable.
Served these for a baby shower and everyone loved them, thanks!
Good things may come in small packages, but here in the upper midwest, we double the recipe so as to get twice the goods! Nothing tiny for us.
These mini zucchini are the perfect bite for dessert with a cup of coffee.
These were great! Not too sweet, but sweet enough and such a nice way to use zucchini other than zucchini bread (which I also love, of course!)
Made these and loved them!
These were delicious! I made them for the family. My brother hates zucchini. But I didn’t tell him it was in the cakes until after he ate it and loved it.
Those mini cakes look terrific
These were lovely and not too sweet which was perfect for me. Will be making them again when my garden zucchini comes in.
I’ve made your zucchini bread so I don’t doubt I would enjoy these mini cakes, although I bet the bite size servings trick into eating a ton of them!
I have never actually eaten a chocolate zucchini anything! I need to work on that at some point in the near future. Those cakes look adorable and delicious.