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How to make it

  • 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 comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Frost cupcakes.
  • Yield: 21 cupcakes.

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    chichimonkeyface ate it and said...
    I love the fact it has green and yellow veges with the chocolate, great post!
    Was this review helpful? Yes Flag

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