I had some extra zucchini on hand but wasn't sure what to do with with them until I saw this wonderful recipe {amongst others}on one of my favorite food inspired blogs... The Soho!
Chocolate-Zucchini Cakes with Walnuts
Recipe from The Soho via Everyday Food1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
1/2 teaspoon coarse salt
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
3 tablespoons sour cream
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup (3 ounces) bittersweet chocolate, chopped or chocolate chips
nonstick cooking spray
24 walnut halves
Preheat oven to 350 degrees F. 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 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. Makes 24.
PS: They are so good that I am not so sure I will have any left to share!
Yum - those look good! You are such a good baker!
ReplyDeleteThese look great! I love the walnut on top, peeping out!
ReplyDeleteVery interesting! I inevitably overestimate how much zucchini we'll eat when I buy it at the farmers market. Now I have a new way to use it!!
ReplyDeleteThanks for the shout-out! Yum, and so good with a glass of milk.
ReplyDelete