Mini Chocolate Zucchini Cakes
Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods without altering the taste significantly.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mini Chocolate Zucchini Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a mini cake pan.
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Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel.
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In a mixing bowl, combine the grated zucchini, all-purpose flour, cocoa powder, baking powder, and salt.
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In a separate bowl, beat the eggs and sugar together until well combined. Add in the vegetable oil and vanilla extract, and mix well.
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Gradually add the wet mixture to the dry ingredients and stir until just combined. Fold in the chocolate chips.
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Pour the batter into the prepared cake pan, filling each cavity about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
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Remove from the oven and let the cakes cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
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Serve the mini chocolate zucchini cakes as is or dusted with powdered sugar.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
