chocolate zucchini cupcakes

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 carrots
1 can (16 ounces) chocolate frosting

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, once 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 alternatively with yogurt, beating well after each addition. Fold in zucchini and carrots.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees 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. 

Yield: 21 cupcakes

Nutritional Facts

1 cupcake = 326 calories, 17 g fat (9 g saturated fat), 50 mg cholesterol, 288 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein

Source: Chocolate Zucchini Cupcakes Recipe. Taste of Home.​https://www.tasteofhome.com/recipes/chocolate-zucchini-cupcakes/

---