Mini Chocolate Zucchini Cakes

Preheat oven to 350ºF.

Melt and cool the butter. Grate the zucchini finely.

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.

Sift flour and cocoa powder into the bowl and stir until just combined. Gently stir in the chocolate chips.

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.

Store in an airtight container for up to 3 days.