Chocolate-Zucchini Cakes with Walnuts

Zucchini makes these treats nice and moist. You can substitute pecans for the walnuts.
Everyday Food, May 2010
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 24
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  • 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


  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. 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.

Recipe Reviews

Reviews (3)

  • Judylou1 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.

  • mollypop15 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!

  • kbingy 14 Jun, 2010

    These are super moist and delicious! Deep chocolate flavor!