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
1/2 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.)