Chocolate Zucchini Cupcakes
"Great way to sneak veggies into a dessert. These freeze well unfrosted."
- Ready In:
- 37mins
- Ingredients:
- 15
- Serves:
-
21
ingredients
- 1 1⁄4 cups butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 3⁄4 cup baking cocoa
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup Greek yogurt
- 1 cup grated zucchini
- 1 cup grated carrot
-
Frosting
- 1 cup butter, softened
- 2 cups powdered sugar
- 1⁄2 cup chocolate chips
directions
- Preheat oven to 350°F.
- In 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 flour, baking cocoa, baking powder, baking soda and salt. Add to creamed mixture alternating with yogurt. Beating well with each addition. Fold in zucchini and carrots.
- Fill paper-lined muffin cups 2/3 full. Bake for 18-22 minutes or until toothpick comes out clean. Cool for 10 minute before removing from pans to wire racks to cool completely.
- Frosting: Beat butter on medium until smooth. Gradually add powdered sugar; beat until light and fluffy. Melt chocolate chips and add to butter mixture. Beat at medium until smooth.
- Frost cupcakes.
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Reviews
-
I am trying to cook/can/bake with low or no sugar, so I used Monk Fruit Sweetener instead of sugar in the batter as well as the icing. Other than that, the batter was super dry so I added some extra homemade applesauce to the batter and it turned out great! Also, I added cocoa powder to the icing to make it a chocolate frosting. Overall, everyone loved it.. even the kids and they knew there were veggies in there! Definitely a winner for my summer menu!
