No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Chocolate-Zucchini Cakes with Walnuts

Zucchini makes these treats nice and moist. You can substitute pecans for the walnuts.

  • prep: 15 mins
    total time: 30 mins
  • servings: 24

Ingredients

  • 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

Cook's Note

Store in an airtight container, up to 3 days.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, May 2010

Reviews (6)

  • 11 Sep, 2012

    No need to change one ingredient! These easy to make and bake cakes were moist and delicious thanks to the zucchini and sour cream. Lots of chocolate flavor. The suggested pecan substitution was a perfect addition.

  • 28 Jul, 2012

    Pretty good. I accidentally made them in a regular muffin tin and had to cook them for about 25 min. At first I was reluctant to make them because the recipe didn't call for any leavening, and I didn't know if this was an omission. Anyway I just went with it and they came out with a nice chewy texture. I put in 2/3 c sugar, but next time will do just 1/2 cup. They are plenty sweet. Will also try the whole wheat idea. This recipe could really evolve into a super healthy breakfast treat!

  • 13 Mar, 2012

    Absolutely incredible! A great go to recipe to bring or just for an afternoon treat. I also substitute Greek yogurt for sour cream and do 1/2 white and 1/2 whole wheat pastry or white whole wheat flour so I don't feel quite as guilty when I eat the whole pan, but this recipe is great as is!

  • 27 Nov, 2010

    This is a go to dessert for me since I first served them at a BBQ this past summer. Baking them right now for a dinner party.

  • 4 Nov, 2010

    These are incredible! I made a few substitutions to make them a tiny bit healthier- I used 1/2 whole wheat pastry flour and non-fat Greek yogurt in place of sour cream, and they were delicious. Great chocolatey flavor, quick and easy to make, a big hit!

  • 14 Jun, 2010

    These are super moist and delicious! Deep chocolate flavor!