"sneaky" Chocolate Zucchini Cupcakes Kids Love

Total Time
45mins
Prep
25 mins
Cook
20 mins

These little gems look like a bite of chocolate heaven - even to ME!! I KNOW they will satisfy my little guy - who is on an anti-veggie kick at the moment. Makes me think of the decadent chocolate frosted cake from school daze that had beets in it - every kid's nightmare. Couldn't believe it when I saw the recipe as a kid. Oh, well. Get 'em in there any way you can Mommy....until they get over the YUCK phase. THIS TOO SHALL PASS! And with these cupcakes, it looks like our secret is safe!!

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Ingredients

Nutrition

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition; stir in vanilla.
  3. Combine the flour, baking cocoa, baking powder, baking soda and salt; add tot he creamed mixture alternately with the yogurt, beating well after each addition.
  4. FOld in zucchini and carrots.
  5. Fill paper-lined muffin cups 2/3 full.
  6. Bake at 350 degrees for 18 - 22 minutes or until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely; once cool frost cupcales and enjoy!