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"sneaky" Chocolate Zucchini Cupcakes Kids Love

  • 45minutes
  • 313calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, H, D
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups butter , softened

  2. 1 1/2 cups sugar

  3. 2 eggs

  4. 1 teaspoon vanilla extract

  5. 2 1/2 cups all-purpose flour

  6. 3/4 cup baking cocoa

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/2 cup plain yogurt

  10. 1 cup zucchini , finely grated

  11. 1 cup carrot , finely grated

  12. 16 ounces chocolate frosting (I like Duncan Hines Dark Chocolate Fudge)

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy.

  2. Add eggs one at a time, beating well after each addition; stir in vanilla.

  3. Combine the flour, baking cocoa, baking powder, baking soda and salt; add tot he creamed mixture alternately with the yogurt, beating well after each addition.

  4. FOld in zucchini and carrots.

  5. Fill paper-lined muffin cups 2/3 full.

  6. Bake at 350 degrees for 18 - 22 minutes or until a toothpick comes out clean.

  7. Cool for 10 minutes before removing from pans to wire racks to cool completely; once cool frost cupcales and enjoy!

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