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.
FOR THE CAKES, WHISK:
FOR THE FROSTING, BEAT:
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, 4–5 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.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 9g 45%
Cholesterol 41mg 13%
Sodium 469mg 19%
Carbs 46g 15%
*Percent Daily Values are based on a 2,000 calorie diet.