Chocolate-Zucchini Cakes with Walnuts (or Pecans)
1 cup sugar
1/2 tsp coarse salt1 large egg
1/2 tsp pure vanilla extract1 cup finely grated zucchini (from 1 medium zucchini)
3 T sour cream1 cup all-purpose flour
1/4 cup unsweetened cocoa powder1/2 cup (3 oz.) bittersweet chocolate, chopped, or chocolate chips
nonstick cooking spray24 walnut or pecan halves
2. Spray 24 mini muffin cups with cooking spray. Fill each cup with 2 T batter (medium cookie scoop) and top with a walnut or pecan half. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving. (Store in an airtight container, up to 3 days.) Makes 24 mini cakes
Recipe from Everyday Food
1 comment:
Um, so these are AWESOME. Nothing goes better together in my book than zucchini and chocolate. :) Thank you!!!
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