Chocolate-Zucchini Cakes with Pecans Recipe
Ingredients
- Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup finely grated zucchini (from 1 medium zucchini)
- 3 tablespoons sour cream
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup (3 ounces) bittersweet chocolate, chopped
- nonstick cooking spray
- 24 pecan halves
Directions
- Directions:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl, stir together butter, sugar, salt, and egg until combined. add vanilla, zucchini, and sour cream and stir until incorporated.
- 3. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.
- 4. Spray two mini-muffin pans with cooking spray. Fill each cup with 2 tablespoons batter and top with a pecan.
- 5. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pan on wire rack before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 24 servings | |
| Calories 119 | |
| Calories from Fat 60 | 50% |
| Total Fat 6.91g | 9% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 55mg | 2% |
| Potassium 57mg | 2% |
| Total Carbs 14.21g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.57g | 6% |
| Protein 1.62g | 3% |
