Mini Chocolate Zucchini Cakes

• 1/2 cups Butter, Melted And Cooled
• 1 cup Zucchini, Grated
• 1 cup Sugar
• 1/2 teaspoons Salt
• 1 whole Egg
• 1/2 teaspoons Vanilla
• 3 Tablespoons Sour Cream
• 1 cup Flour
• 1/4 cups Coca Powder
• 1/2 cups Semi-Sweet Chocolate Chips
• 24 whole Walnut Halves

1. Preheat oven to 350u0b0F.
2. Melt and cool the butter. Grate the zucchini finely.
3. In a large bowl, stir together butter, sugar, salt and egg until combined. Add in the vanilla, zucchini and sour cream. Stir until well combined.
4. Sift flour and cocoa powder into the bowl and stir until just combined. Gently stir in the chocolate chips.
5. Spray a mini muffin tin with cooking spray. Fill each cup with 2 tablespoons of batter and top with a walnut or pecan half if you want (I didn't). Bake until an inserted toothpick comes out clean, about 15-17 minutes. Let muffins cool slightly in the pan then transfer to a wire rack to cool completely.
6. Store in an airtight container for up to 3 days.

butter, zucchini, sugar, salt, egg, vanilla, sour cream, flour, ubc, semisweet chocolate chips, walnut halves

Taken from tastykitchen.com/recipes/desserts/mini-chocolate-zucchini-cakes/ (may not work)