Chocolate Zucchini Cupcakes

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Nutritional Info
  • Servings Per Recipe: 21
  • 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

View full nutritional breakdown of Chocolate Zucchini Cupcakes calories by ingredient


Introduction

A great way to add veggies to any meal! I tell my little brother all the time that they are just plain cupcakes, and he has no idea thei good for him! A great way to add veggies to any meal! I tell my little brother all the time that they are just plain cupcakes, and he has no idea thei good for him!
Number of Servings: 21

Ingredients

    1-1/4 cups butter, softened
    1-1/2 cups sugar
    2 eggs
    1 tsp. vanilla extract
    2-1/2 cups all-purpose flour
    3/4 cup baking cocoa
    1 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1/2 cup plain low fat yogurt
    1 cup grated zucchini
    1 cup grated carrots
    1 can (16 oz) chocolate frosting

Directions

*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.