Chocolate Cherry Zucchini Cakes
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5.0
6 reviews
Excellent
Chocolate Cherry Zucchini Cakes
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Chocolate Cherry Zucchini Cakes - got zucchini? These little cakes are so moist and delicious, you'd never know they're fairly low in fat and loaded with veggies! www.thecafesucrefarine.com
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Ingredients
- 2 cups grated zucchini tightly packed
- 2 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ cup cocoa powder
- 1 cup mini chocolate chips divided
- 1 cup coarsely chopped dried cherries lightly packed
- ½ cup sunflower oil or other neutral flavored oil
- 3 large eggs
- 1 ½ cups brown sugar
- ½ cup buttermilk
- 1 teaspoon vanilla
- raw sugar demerara or turbinado sugars are similar
Instructions
- Preheat oven to 350˚F. Spray 24 small ramekins with cooking spray. You can also use 2 12-cup muffin pans. Spray each cup well with cooking spray.
- Place zucchini on top of several thicknesses of paper toweling. Roll grated zucchini in paper towels and pat firmly soak up excess moisture from zucchini. Transfer to a small bowl and set aside.
- Whisk together flour, baking soda and salt in a medium size bowl. Sift in cocoa powder (I just pour my cocoa in a fine sieve and stir till it's all sifted through) and whisk again till combined.
- Combine ¾ cup of the chocolate chips and the rough chopped cherries in a medium size bowl. Reserve the remaining ¼ cup chips. Add 2 tablespoons of the flour/cocoa mixture to chips/cherries in bowl and toss with your fingers to coat everything and to break up any clumps of cherries. The flour will also help prevent chips and cherries from sinking to the bottom of the cakes. Set aside. In a medium-large bowl, whisk together oil, eggs and brown sugar. Add buttermilk and vanilla and whisk again. Add zucchini and stir to combine.
-  Add the flour/cocoa mixture to the wet ingredients and stir just till flour disappears. Add chocolate chips and cherries. Stir just to combine.
- Divide batter between ramekins (or muffin cups), filling ¾ full. Do not fill any higher. If you have leftover batter, just make one or more extra cakes. Place in oven and bake for 10 minutes. Remove and sprinkle each pan with ½ teaspoon raw sugar and 2 teaspoons of the reserved chocolate chips. Return to oven and bake for another 15-20 minutes or until a toothpick inserted into center comes out clean. Cakes made in muffin cups may take a bit longer.
- If desired, sprinkle finished cakes with a bit more sugar and a few more chips while hot.
Notes
- I find lots of cute ramekins at Home Goods but I also like these little oven-safe ramekins. If you're serving a crowd, these ramekins would work well.This recipe can also be made in 2 8-inch loaf pans. The loaves will need to be baked quite a bit longer, 50-60 minutes.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
22mg
(7%)
Sodium
140mg
(6%)
Potassium
91mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
246IU
(5%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cakes
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 140mg | 6% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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