CHOCOLATE-ZUCCHINI CAKES WITH WALNUTS
Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 1 g, Protein 4 g
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Tayyab Amin Teja Shakargarr
[email protected]These cakes were a bit too dense for my taste. I think I would have preferred them if they were made with a lighter flour blend.
Caye Macka
[email protected]I've made these cakes several times now and they're always a hit. They're so moist and chocolatey, and the walnuts add a nice touch of crunch.
prem koli
[email protected]These cakes were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and fluffy. I also added some chocolate chips to the batter and they were a hit with my family.
Strange_Bubble
[email protected]I made these chocolate zucchini cakes with walnuts last night and they were delicious! They were moist and flavorful, and the walnuts added a nice crunch. I would definitely recommend this recipe to others.