Here’s the other dessert that I made for the Laurel Tribute, gotta have a chocolate option for the girls (I just didn’t tell them there was zucchini in their chocolate!).  The recipe comes from a blog called “Very Culinary”.  These were also delic!

1/2 cup (1 stick) butter, melted and cooled

1 cup sugar

1/2 teaspoon salt

1 egg

1/2 teaspoon vanilla

1 cup grated zucchini

3 tablespoons sour cream

1 cup flour

1/2 cup cocoa

1/2 cup semisweet chocolate chips

24 walnuts or pecans (or some canned frosting if you got the way I did)

1  Preheat oven to 350.

2  Combine butter, sugar, salt and egg.  Mix in vanilla, zucchini and sour cream until incorporated.  Sift flour and cocoa into bowl and stir until combined.  Stir in chocolate chips.

3  Spray mini muffin pan (with 24 slots) or 2 pans (with 12 slots) with cooking spray.  (I used my mini tube pans.)  Fill each slot with 2 tablespoons batter and top with walnut or pecan.  (The mini tube pans took about 2 cupcakes scoops of batter in each and I didn’t top with a nut.)

4  Bake 15 – 17 minutes or until toothpick inserted in center comes out clean.  (The mini tube cakes took about 25 – 30 minutes.)  Let cakes cool on wire rack.  (Once they were completely cool, I took some leftover canned frosting and melted it in the microwave until it was of pourable consistency then just spooned it over the cakes.)

Save