Zucchini and chocolate is one of those classic combinations, but then, _____ and chocolate almost always is. This confection is easy to make and quite tasty. If the only chocolate you have on hand is already sweetened, cut back on the sugar in the main body of the mixture. Serve alongside some sliced peaches and nectarines. Cream of tartar is an acidic white powder scraped from the inside of wine barrels. It’s added to egg whites before beating to achieve higher volume and stability. It’s not essential, so don’t worry if you don’t have any on hand.
butter or oil, for greasing ramekins or muffin tin
sugar, to coat inside of ramekins or muffin cups, optional
1/4 c unsalted butter
2/3 c chopped unsweetened or sweetened chocolate
1/3 – 1/2 c sugar, if using unsweetened chocolate
1 t vanilla extract
3 large egg whites
1/8 t cream of tartar
pinch of salt, or to taste
2/3 c grated zucchini, pressed dry
1. Preheat oven to 400°F. Coat 4 – 6 ramekins, depending on their size, or a small 6-cup muffin tin with butter or oil. Sprinkle the inside with sugar, if using, shaking out excess.
2. Put the butter and chocolate in a small saucepan and gently melt, stirring often, until the the mixture is smooth. Remove from heat and stir in vanilla.
3. Combine egg whites, cream of tartar, and salt in a bowl. Beat until stiff peaks form. Gently fold in chocolate mixture, then the zucchini.
4. Distribute the batter among the ramekins or muffin cups. But onto a baking sheet Bake for 10 to 15 minutes until the edges are firm and the top forms a crisp crust.