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! Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Chocolate Zucchini Cupcakes Chocolate Zucchini Cupcakes Recipe | PT35M Serves 12 Ingredients: 1.25 Cups Butter 1.5 Cups Sugar 2 Medium Eggs 1 Teaspoon Vanilla Extract 2.5 Cups All-Purpose Flour 0.75 Cup Baking Cocoa 1 Teaspoon Baking Soda 0.5 Teaspoon Salt 0.5 Cup Plain Yogurt 1 Cup Zucchini 1 Cup Carrot 16 Ounces Chocolate Frosting Combine 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.

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