Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.

Everyday Food, May 2010


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Spray 2 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.

Cook's Notes

You can substitute pecans for the walnuts. Store in an airtight container, up to 3 days.


Reviews (6)

284 Ratings
  • 5 star values: 38
  • 4 star values: 48
  • 3 star values: 121
  • 2 star values: 68
  • 1 star values: 9
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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!