Mini Molten Chocolate Cakes (with Zucchini)

Shortly after I declared zucchini week, Victoria let me know via twitter that she was hosting a Zucchini and Chocolate Blog Party

chocolate and zucchini event 020 (2)

So I decided it was time to bring out the big guns and invite chocolate to the zucchini week party.  Since my sister also keeps a gluten free diet, I wanted to come up with a dessert that she could make too.  Plus, we’d recently been looking at gluten-free recipes for her, and they haven’t been totally accessible since her pantry is lacking in things like agar agar and xantham gum.  I wanted this dessert recipe to be something simple that she could make with things she probably had on hand.  The only thing a little out of the ordinary in this recipe is the almond meal, but you can make that just by putting some almonds in your food processor and running it until they have the consistency of flour.  If you over-process the almonds, the only thing that will happen is that you’ll make almond butter, which isn’t necessarily a bad thing Smile


Mini Molten Chocolate Zucchini Cakes (gluten-free)

These little cakes are so rich and chocolate-y and dense, you may even want to share one with someone you like.  But the recipe makes six, so you’re certainly under no obligation to share

  • 1/2 cup dark chocolate chips
  • 1 stick of butter
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 1/3 cup zucchini
  • 1/4 cup almond meal
  • powdered sugar or sea salt for dusting
  1. Preheat your oven to 350, and grease a cupcake pan with butter.
  2. In a small pan over low heat, carefully melt together the butter and the dark chocolate chips.  (You can use a double boiler here if you have one, but I don’t so I just watched it carefully)
  3. When the butter and chocolate are melted together, pour the chocolate into a medium bowl.
  4. Stir in the white and brown sugar, and let the mixture cool for at least ten minutes.  (If you add the eggs before the mixture is cool, you’ll make chocolate scrambled eggs)
  5. When the chocolate is cool, whisk in the two eggs.
  6. Add the zucchini and the almond meal and stir.
  7. Fill the muffin tins 3/4 of the way full.  (this recipe makes six muffin sized cupcakes)
  8. Bake for 25-30min.
  9. Allow the cakes to cool for ~10 min, then flip the cupcakes out onto a cookie sheet.
  10. Dust with powdered sugar or top with sea salt and serve.


Holy chocolate.  I personally preferred the seal salt version, but my chocolate and sea salt obsession is reaching new heights.  The zucchini just added moisture to this recipe, but like that sneaky chocolate cake my mom made, you won’t even know it’s there.  And on the off chance that you do notice the zucchini, you’ll be so overwhelmed by the chocolate, you won’t even care.

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8 Responses to Mini Molten Chocolate Cakes (with Zucchini)

  1. Audrey says:

    Again, I wish I lived closer so I could mooch all this delicious food from you!!! 😀

  2. These look and sound delicious!! Next time someone gives me a zucchini from their garden, I’m making these instead of zucchini bread.

  3. Megan says:

    I love chocolate-zucchini cakes, but I’ve never made a molten version. Sounds amazing!!

  4. Pingback: Roasted Zucchini and Potato Tacos with Mole and Avocado (vegan and gluten-free) | Boston to Berkeley

  5. Ashley says:

    You weren’t kidding with the zucchini recipes!!! This one sounds excellent!! 🙂

  6. Pingback: Our Berkeley Garden: Month Three Update | Boston to Berkeley

  7. Merlyn says:

    Awesome! Looks like a healthy indulgence!! I am gonna try one of these zuccini stuff too.. 🙂

  8. Pingback: Looking Back on 2011 | Boston to Berkeley

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