Chocolate-Zucchini Cupcakes

Serving Size: 21

Ingredients:

1 ¼ cups butter, softened

1-1/2 cups sugar

2 eggs

1 tsp. vanilla extract

2-1/2 cups flour

¾ cup baking cocoa

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup plain yogurt

1 cup grated zucchini

1 cup grated carrots

1 can chocolate or cream cheese frosting

Directions:

In a large bowl, mix butter and sugar until light and fluffy. Add eggs, one at a time, stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add the butter and sugar mixture with yogurt. Then mix in the zucchini and carrots.

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 with chocolate frosting or cream cheese frosting.

Garnish the tops of the cupcakes with any assortment of fruits or candies for a creative fun look.