Mini Chocolate Zucchini Cakes
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!
Servings: 24 mini 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
Serving: 1mini cake | Calories: 125kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 102mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg