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Zucchini Cakes with Chocolate Chips

These Zucchini Cakes with chocolate chips are lightly spiced and mixed with shredded fresh zucchini for a moist and flavorful cake—but in miniature size. With both chocolate chips and a sweet chocolate frosting, there's no lack of rich chocolate flavor. Not only are these personal cakes adorable, but also a fun way to use up some leftover zucchini.


2 servings

Total Time

50 minutes + cooling

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Preheat oven to 350°. Coat two 6-oz. ramekins with nonstick spray.

For the cakes, whisk together flour, cinnamon, baking powder, nutmeg, salt, and allspice.

Stir together granulated sugar, oil, and vanilla. Add zucchini and 1 Tbsp. chocolate chips, then stir in flour mixture.

Beat egg white with a mixer until soft peaks form; fold into batter. Divide batter between ramekins.

Bake cakes until a toothpick inserted into centers has only a few crumbs on it, about 25 minutes. Let cakes cool in ramekins 10 minutes; turn onto a rack to cool completely.

For the frosting, beat cream, powdered sugar, cocoa, and salt in a chilled bowl with a hand mixer until stiff peaks form, 45 minutes.

Halve cooled cakes crosswise. Spread 1 Tbsp. frosting on top of each bottom layer. Arrange top layers on frosted bottoms. Spread remaining frosting on tops of cakes; sprinkle with chocolate chips.

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