Chocolate Zucchini Cupcakes
Total TimePrep: 25 min. Bake: 20 min. + cooling
These looked and smelled amazing, but I was majorly disappointed at how dried at they were the next day!
Your ads cover up some of ingredients. Please fix.
Used dark cocoa powder and filled the tins to the top. Great with frosting or without.
Sure kids like them with all that sugar. Just one of them is the daily limit. Just because something has vegetables does not make it healthy.
I followed the recipe, except I used 2 cups zucchini and no carrots. I also added some chocolate chips. The kids really liked them, but we adults thought they were just ok.
DELICIOUS!! I ended up with about 1.5 c of carrots and also 1.25c zucchini, and it made 40 cupcakes. WOW! Moist and delicious! Served without frosting.
> I didn't have ne zucchini (caused I used them n other desserts) - so I used yellow squash - put them n2 the handy chopper and mashed the button a few times until there was nothing but yellow specks - these cupcakes turned out... pretty good!
Great tasting and you would never know there were veggies in it! I followed the recipe to the letter, only I baked this in a bundt pan and used a homemade frosting.
I made this recipe exactly as written tonight but baked it in a Bundt pan. It turned out beautifully and is delicious!
I tried these to see if I could get some veggies into my toddlers w/out them knowing...it worked! They loved them & so did I...moist and chocolatey...just how I like my cupcakes!