Ahhh zucchini, you aren’t as good as a cucumber…. however you taste very good when grilled with a lot of garlic, salt and pepper. Don’t forget the olive oil. You can’t really even taste the zucchini in these, really…. There is nothing much else to say other than it tastes exactly like a chocolate cake. I was planning on making chocolate zucchini bread, but these cupcakes sounded a lot better. 🙂
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
1 large egg
24 walnut halves
1 cup all-purpose flour
1 cup finely grated zucchini (from 1 medium zucchini)
1/4 cup unsweetened cocoa powder
1/2 cup (3 ounces) bittersweet chocolate, chopped, or chocolate chips
3 tablespoons sour cream
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
Nonstick cooking spray
1. Preheat oven to 350 degrees. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.
2. Spray two mini muffin pans with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut. 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.)
Note: I got these zucchini’s from Ben’s Aunt. Thanks!