Monday, August 10, 2009

Chocolate Zucchini Cupcakes

Your kids and grand kids won't believe there are veggies in these cupcakes, so don't tell them! They make a tasty treat after school, packed in lunches, family get togethers, or served as dessert after dinner.

Chocolate Zucchini Cupcakes
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon Watkins Vanilla Extract
2-1/2 cups all-purpose flour
3/4 cup Watkins Baking Cocoa
1 teaspoon Watkins Baking Powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup finely grated zucchini
1 cup finely grated carrots
1 can (16 ounces) chocolate frosting or home made frosting

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° F 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: 24 cupcakes.

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