CHOCOLATE ZUCCHINI CUPCAKES
Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 21 cupcakes.
Number Of Ingredients 13
Steps:
- 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., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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