Taste of Home
Chocolate Zucchini Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 21 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
Ingredients
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1-1/4 cups butter, softened
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1-1/2 cups sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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3/4 cup baking cocoa
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup plain yogurt
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1 cup grated zucchini
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1 cup grated carrots
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1 can (16 ounces) chocolate frosting
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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2.
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
1 cupcake: 326 calories, 17g fat (9g saturated fat), 50mg cholesterol, 288mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 3g protein.
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