These mini chocolate zucchini cakes taste totally indulgent, but because they’re made with zucchini, some wholemeal flour and macadamia nut oil are a wee bit healthier than the standard chocolate cake. These are dense, fudgey cakes and they’re the perfect portion size for a treat.
Here’s how. (adapted from Martha Stewart)
Ingredients
1/4 cup macadamia nut oil
1/4 cup coconut oil
1/2 cup sugar
1 large egg
24 almonds
1/2 cup wholemeal flour
1/2 cup white flour
1 cup finely grated zucchini (from 1 medium zucchini)
1/4 cup cocoa powder
1 tsp baking powder
1/2 cup dark chocolate chips
3 tablespoons light sour cream
1/2 teaspoon pure vanilla extract
Nonstick cooking spray
Directions
Preheat oven to 180 degrees Celcius. In a large bowl, stir together the oils, sugar, and egg until combined. Add vanilla, zucchini, wholemeal flour and sour cream and stir until combined. Sift white flour, baking powder and cocoa powder into bowl and stir until combined. Stir in chocolate chips.
Spray two mini muffin pans with cooking spray. Fill each cup with 2 tablespoons of the mixture and top with an almond. Bake until a toothpick inserted in centre of a muffin comes out clean, around 15 minutes. Let muffins cool slightly before serving.
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