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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
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Nutritional Facts 1 cupcake equals 326 calories, 17 g fat (9 g saturated fat), 50 mg cholesterol, 288 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Zucchini Cupcakes in Simple & Delicious May/June 2009, p35
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Reviewed on Sep. 21, 2011 by cecgall
I made these for a dear friend at work, it was a hit. They were so moist and fresh. No one even knew there was carrots and zuccini in them. Loved it!
Reviewed on Sep. 12, 2011 by s_fisher
I made these to use up some of the zucchini in my garden. I added chocolate chips and 1 zucchini made about 2 cups so we used it all. They came out so good!! This recipe is a keeper!
Reviewed on Sep. 11, 2011 by shecooksalot
This was a good way to use zucchini and carrots (which I always seem to have plenty of ). The cupcakes were a bit dry, but I think that it's worth keeping the recipe and tweaking it a bit. I used a chocolate ganache for the frosting because I didn't have ingredients on hand to make a buttercream and they're pretty decent cupcakes.
Reviewed on Sep. 08, 2011 by flowers>1
Loved these cupcakes!!! So chocolaty!! Moist!!! I made a buttercream icing which made them super rich ....think I may try powdered sugar next time! Regardless they were wonderful!
Reviewed on Sep. 06, 2011 by irt
I followed the recipe using just zucchini and was able to make 27 cupcakes. I made a fluffernutter peanut butter frosting and sprinkled the cupcakes with mini chocloate chips. Both the adults and the kids liked them and couldn't believe they were made with zucchini and yogurt. They disappeared quickly. I froze about 6 and my husband, who isn't a cake eater, ate one each night until they were gone. He said he enjoyed them and hopes I will make them again.
Reviewed on Sep. 06, 2011 by jhamaker
Took them to a potluck and they were a hit! I made my own chocolate frosting, and of course, I can't make anything without adding chopped pecans! Would definitely make them again.
Reviewed on Sep. 06, 2011 by amynicolepoppe
Absolutely delicious and moist cup cakes... would be great with powdered sugar frosting!
Reviewed on Sep. 05, 2011 by sheraynamattson
This was a wonderful recipe - I was so upset when I lost my Taste of Home magazine that had this recipe in it, and then you emailed it to me! It is super moist and not too sweet - now all I have to do change the recipe to be gluten-free and it will be perfect!
Reviewed on Sep. 05, 2011 by dgoodwin
These cupcakes were delicious! I did not use the store bougt icing I made my own chocolate frosting. They are moist and tasty. I will surely make these again
Reviewed on Sep. 05, 2011 by Amy-deere
I made these for a church picnic and they were a hit! My boys -who aren't exactly veggie-lovers - also thought these were great! I like how they use both zucchini and carrots in them... a great way to sneak in some healthy ingredients! Very yummy! I will be using this for most if not all my chocolate cake recipes in the future!
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