These Mini Chocolate Zucchini Cakes are mildly sweet with great chocolate flavor and a hint of zucchini. Plus bite sized, so you can have a few and not feel guilty!
Hummingbirds. Keens for kids. Mary Lou Retton. The Mini Cooper and an iPod….Small, impressive things.
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. My sister hosted a brunch (with quite the spread) and all that was asked of me was to show up and supply the dessert. Which brings me back to small, impressive things…and these Mini Chocolate Zucchini Cakes.
Zucchini Cake Recipe
Bite-sized Chocolate Zucchini Cake. Mm hm. Small, but big on flavor. Chocolatey, moist, rich, dense. Take a few bites, or shove the entire thing into your mouth at once! Here’s what you’ll need:
(Scroll down 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. But then omit the salt called for.
- Granulated sugar: For sweetness. These are cakes, after all.
- Egg: To add moisture and bind everything together.
- Vanilla: For added flavor.
- Zucchini: Grated zucchini, unpeeled. If there’s a ton of excess moisture, drain it off.
- 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 instead of dutch-process cocoa powder.
- Mini chocolate chips: For added chocolate flavor and to fill in any pockets, we add mini semi-sweet chocolate chips.
How to Store Zucchini Cake
These mini cakes can be stored in a an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Chocolate Zucchini Cake Video
Other Zucchini Recipes
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 Facebook, Instagram, Pinterest, and YouTube!
Mini Chocolate Zucchini Cakes
Ingredients
- 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
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 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.
Video
Nutrition
Other Notes
These look excellent, I just printed the recipe! 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.
Hey Amy! I found your blog via foodgawker and I just love it! Your recipes look (and sound) delicious and your posts literally make me “lol.” I’ll be a frequent visitor, and I can’t wait to try some of your recipes!
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.
Speaking of small, Hummingbird, I sense your excitement to be home amongst your flock. Just a little. This makes me happy. Big time.
These mini zucchini cakes do qualify for small, impressive things. For all to know, these were served with Amy’s strawberry, rhubarb pie. Speaking of small things, nothing beats her creation of my two delicious grandchildren! shots, Thanks to your readers for their kind words.
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!
Mmmmfrph huphmppff three cuggphhmmmfrrph
(Translated: Daddy can eat three at a time.)
Well, you know what they say. Good things come in small packages. Well. Some good things come in small packages. (Diamond rings. For example.) Some good things come in big packages.
Moving on.
These look delicious! I made a chocolate zucchini cake last summer for the family. My brother hates zucchini. But I didn’t tell him it was in the cake until after he ate it and loved it. He was only marginally upset with me.
Those mini cakes look terrific and your mother is so young and beautiful! Must be wonderful to be back with your family. No expensive airline tickets or the headache of packing. Mother’s Day was about you, too – hope you had a good one with your kids.
There is nothing more priceless than to be able to spend time with your mom-made even better by your delightful chocolate zucchini muffins.
Sweet little tribute to your mom. She is adorable. 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. And your mom is adorale, too! I’m jealous that you got to see your mom in the flesh. Mine is in Massachusetts, so I haven’t seen her since last August!