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Chocolate Zucchini Cupcakes Recipe

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Chocolate Zucchini Cupcakes image

 

This recipe for Chocolate Zucchini Cupcakes, by , is from The Roberts-Kowalchuk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carmen Roberts-kowalchuk

Category:
Category:

Ingredients:  
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:
Directions:
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 near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Number Of Servings:
Number Of Servings:
24-36
Preparation Time:
Preparation Time:
10 minutes prep 30 minutes cooking time
Personal Notes:
Personal Notes:
This is how I trick Brad and Brayden to eat veggies!!!!

 

 

 

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