Chocolate Zucchini Cupcakes

Submitted by Bonnie G #2

"Chocolaty goodness AND a way to use up Zucchini, rich and creamy and moist, you'd never know you are getting your veggies in, another find in TOH"

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 21 cupcakes
• Serves: 21

ingredients

• 1 1⁄4 cups butter, softened
• 1 1⁄2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1⁄2 cups all-purpose flour
• 3⁄4 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup plain yogurt
• 1 cup grated zucchini
• 1 cup grated carrot
• 16 ounces chocolate frosting

directions

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.