This is one of our favorite quick and easy recipes for kids because it has hidden vegetables for added nutrients. The rich taste of cocoa, butter, and vanilla extract help grated carrot and zucchini blend in with the rest of the batter. The result is a moist, chocolaty cupcake with extra vitamins and protein inside!
RecipeSavants.comThis is one of our favorite quick and easy recipes for kids because it has hidden vegetables for added nutrients. The rich taste of cocoa, butter, and vanilla extract help grated carrot and zucchini blend in with the rest of the batter. The result is a moist, chocolaty cupcake with extra vitamins and protein inside!Smart Recipes, American Recipes, Dairy,Eggs Recipes, RecipesDairy,EggsAmericanChocolate Zucchini CupcakesPT35MServes 12
Ingredients:
1.25 Cups Butter1.5 Cups Sugar2 Medium Eggs1 Teaspoon Vanilla Extract2.5 Cups All-Purpose Flour0.75 Cup Baking Cocoa1 Teaspoon Baking Soda0.5 Teaspoon Salt0.5 Cup Plain Yogurt1 Cup Zucchini1 Cup Carrot16 Ounces Chocolate FrostingCombine the butter and sugar in a bowl until light and fluffy.
Next beat in the eggs one at a time and then stir in the vanilla.
In a separate bowl, mix the flour, baking cocoa, baking powder, baking soda and salt. Then slowly add this to the egg mixture with the yogurt. Gently fold in the zucchini and carrots.
Fill paper-lined muffin cups 2/3 full and bake at 350 degrees for 18 - 22 minutes.
Remove from oven and let cool 10 minutes.