I've eaten four of these in the last 15 minutes while sitting at my computer. I'd eat some more, if they weren't the last four. Don't worry, I didn't eat the whole batch myself, though I easily could've! I pawned these off on work friends and made my sister take some home to serve at her book club meeting. But now I might have to make them again, I need some more zucchini cakes in my life!
My grandma suggested this recipe to me, after having made it and loved it. Using zucchini in baked goods isn't a foreign concept to me (see here), but I've never had such a decadent version! These are overtly moist and intensely chocolately, tasting more like brownie bites than anything else....but healthy from all that zucchini, right? ;)
I dare you to try them...and to keep yourself from popping one mini after another into your mouth!
Mini Zucchini Cakes with Walnuts
from Martha Stewart's Everday Food May 2010
*recipe says it makes 24, but I got 33...BONUS!
-1 stick unsalted butter, melted and cooled
-1 cup sugar
-1 large egg
-24 (errr 33) walnut halves
-1 cup all-purpose flour
-1 cup finely grated zucchini
-1/4 cup unsweetened cocoa powder
-1/2 cup bittersweet chocolate, chopped, or chocolate chips (I used mini chocolate chips)
-3 tbsp sour cream
-1/2 tsp coarse salt
-1/2 tsp pure vanilla extract
-nonstick cooking spray (instead of spraying I used mini cupcake liners)
1. Preheat oven to 350F. Line a mini muffin tin with liners or spray with cooking spray.
2. In a large bowl, mix together butter, sugar, salt, and egg. Add vanilla, zucchini, and sour cream, stirring til well mixed.
3. Add flour and cocoa powder to mixture. Stir in chocolate.
4. Fill each mini muffin cup with 2 tbsp batter. Top with a walnut halve and bake for 15-17 minutes. Cool on wire racks before removing and serving. (Remove from liners if desired)
This post is linked to Eat at Home.