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Bak: 5* Chocolate Zucchini Cupcakes

Source of Recipe

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Bak: 5* Chocolate Zucchini Cupcakes

Simple & Delicious May/June 2009
114 reviews rate this recipe 5 Stars!
Prep: 25 min. Bake: 20 min. + cooling
Yield: 21 cupcakes.

Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. —Carole Fraser, North York, Ontario

Ingredients:
• 1-1/4 cups stick margarine or butter, softened (Imperial or Blue Bonnet Margarine)
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
• 3/8 teaspoon salt
• 1/2 cup plain yogurt
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 can (16 ounces) chocolate frosting

Directions:
1. In a large bowl, cream margarine 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.

2. 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.

1 cupcake equals 296 calories, 17 g fat (4 g saturated fat), 21 mg cholesterol, 248 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.