Mini Chocolate Zucchini Cakes

These Mini Chocolate Zucchini Cakes are the perfect bite-sized treats that blend rich, decadent chocolate flavor with the moisture and subtle sweetness of zucchini. Don’t let the zucchini fool you — it adds incredible texture and moisture without overpowering the chocolate. These mini cakes are an ideal snack, dessert, or party treat, offering a fun and healthier twist on traditional chocolate cakes. Plus, they’re incredibly easy to make and bake in just about 15 minutes!

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Ingredients:

• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1 teaspoon coarse salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 3 tablespoons sour cream
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ cup mini semi-sweet chocolate chips

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

2. Prepare the Wet Ingredients:

• In a large bowl, whisk together the melted butter, sugar, salt, and egg until smooth and fully combined.
• Add the vanilla extract, grated zucchini, and sour cream to the mixture. Stir until all ingredients are evenly incorporated. The zucchini will add moisture to the batter, ensuring these mini cakes stay soft and tender.

3. Mix the Dry Ingredients:

• In a separate bowl, sift together the flour and cocoa powder to remove any lumps and ensure a smooth, rich chocolate flavor.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cakes tough.

4. Add Chocolate Chips:

• Fold in the mini semi-sweet chocolate chips, distributing them evenly throughout the batter for bursts of melty chocolate in every bite.

5. Prepare the Mini Muffin Pan:

• Spray a 24-slot mini muffin pan with nonstick cooking spray to prevent sticking. Fill each slot with approximately 2 heaping tablespoons of batter.

6. Bake:

• Bake the mini cakes for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be sure not to overbake, as you want the cakes to remain moist and tender.

7. Cool and Serve:

• Let the cakes cool slightly in the pan, then transfer them to a wire rack to cool completely. Serve warm for extra gooey chocolate or at room temperature for a perfectly soft bite.

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Tips:

• Grating Zucchini: Use a fine grater to shred the zucchini. There’s no need to peel it beforehand, as the skin softens during baking and blends into the batter.
• Moisture Control: After grating the zucchini, gently pat it with a paper towel to remove excess moisture. This helps to keep the cake from being too wet.
• Chocolate Boost: For extra chocolatey goodness, drizzle melted chocolate over the top once the cakes have cooled, or sprinkle with powdered sugar for an elegant finish.
• Make Ahead: These mini cakes can be stored in an airtight container for up to 3 days. You can also freeze them for longer storage—just thaw at room temperature when ready to serve.

These mini chocolate zucchini cakes are sure to satisfy your chocolate cravings while sneaking in a bit of veggie goodness! They’re great for kids and adults alike. Enjoy!