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5 from 1 vote

Chocolate Zucchini Bread Bites

Cook Time12 minutes
Total Time12 minutes
Course: Quick Breads
Keyword: Chocolate, Dessert
Servings: 48 bites
Author: Barbara Schieving

Ingredients

  • 1 bag 9.5 oz Dove Silky Smooth Dark Chocolate, coarsely chopped, divided
  • 1 ¼ cups flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • ¼ cup canola oil
  • 1 egg
  • ½ teaspoon vanilla extract
  • cup sour cream
  • 1 ½ cups grated zucchini*
  • 3 tablespoons heavy cream
  • 1 tablespoon corn syrup

Instructions

  • Preheat oven to 350°. Spray miniature muffin cups with nonstick cooking spray or use mini muffin liners.
  • In a microwave safe dish, heat ½ package of chocolates about 18 pieces on 50% power for 1 minute; stir. Continue microwaving and stirring in 30-second intervals on 50% power until melted and smooth. Set aside to cool.
  • Combine flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
  • In a large mixing bowl, mix sugar, oil, eggs, and vanilla until well blended. Mix in cooled chocolate. Add sour cream and mix to combine.
  • Add dry ingredients and mix just until blended. Mix in zucchini.
  • Fill muffin cups ¾ full with batter. (I used a #50 scoop.)
  • Bake 12 minutes until a toothpick inserted in center comes out clean. Cool for 5 minutes in the pan then transfer to a wire rack to cool before glazing.

Chocolate Glaze

  • Put remaining half package of chocolates in a small glass bowl and set aside. In a small microwave-safe bowl, combine heavy cream and corn syrup; microwave heavy cream just until it starts to boil, about 30 seconds.
  • Pour over the chocolate; set aside for 3 minutes. Whisk until chocolate is melted and smooth. If necessary, microwave an additional 10 seconds at 50% power.
  • Dip the tops of the bites in the chocolate to glaze.

Notes

*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.