Recipe

Chocolate Zucchini And Carrot Cupcakes Recipe

	Midgelet / All my dishes 4 months ago Taste of Home: Carole Fraser – North York, ON, combines zucchini and carrots and chocolate for this yummy cupcake Prep:10m Cook:22m Servings:21	Midgelet
	cupcakes easy sweet chocolate carrots yoghurt zucchini

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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 comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frost cupcakes.

Yield: 21 cupcakes.

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