You can substitute pecans for the walnuts. Store in an airtight container, up to 3 days.
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Rating: 3 stars
Loved the bittersweet chocolate in these little cakes however they were very heavy and dense. Should have read the previous comments about adding baking soda to lighten them up. Can't believe Martha didn't catch this! I also made a few adding a dark chocolate buttercream icing with chopped walnuts. My husband especially liked these as he is not a fan of bittersweet chocolate.
Rating: 4 stars
I made these today and I did add a leavener, which worked out great. Due to the chocolate and sour cream in the recipe (both acidic), I used baking soda (1/4 tsp) and not baking powder. Also, I used oat flour, halved the amount of sugar and mixed chopped walnuts directly into the batter in addition to the one on top. They turned out deliciously.
I think a small amount of baking powder would add lighter texture.
The second time I made these gluten free because the other ingredients were a natural complement to gluten free baked goods.
It is unusual to merely substitute GF flour without adjusting fats and liquids in a gluten free recipe, however this was an easy substitution. Merely substitute GF flour blend (I used King Arthur) and add 1/2 tsp baking powder. Excellent.....Best Gluten free muffin I ever made.
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.
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!
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!