Chocolate Zucchini Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
1-1/4 cups butter, softened1-1/2 cups sugar2 eggs1 tsp. vanilla extract2-1/2 cups all-purpose flour3/4 cup baking cocoa1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1/2 cup plain low fat yogurt1 cup grated zucchini1 cup grated carrots1 can (16 oz) chocolate frosting
*In a lager bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after eash addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to teh creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
*Fill paper-lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or untill a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Makes 21 cupcakes.
Number of Servings: 21
Recipe submitted by SparkPeople user GIRLOFSUMMER.
*Fill paper-lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or untill a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Makes 21 cupcakes.
Number of Servings: 21
Recipe submitted by SparkPeople user GIRLOFSUMMER.
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 15.8 g
- Cholesterol: 49.6 mg
- Sodium: 271.0 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.5 g
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