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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. 295.73 ml butter , softened

  2. 354.88 ml sugar

  3. 2 eggs

  4. 4.92 ml vanilla extract

  5. 591.47 ml all-purpose flour

  6. 177.44 ml baking cocoa

  7. 4.92 ml baking soda

  8. 2.46 ml salt

  9. 118 1/59 ml plain yogurt

  10. 236 1/29 ml zucchini , finely grated

  11. 236 1/29 ml carrot , finely grated

  12. 453 1/29 g 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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