Chocolate Zucchini Cupcakes Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
Ingredients
  • 1 and ¼ cups of softened butter
  • ¾ cup sugar
  • ¾ cup agave
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • 2-1/2 cups whole wheat pastry flour
  • ¾ cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup plain yogurt
  • 1 cup grated zucchini ( I prefer to puree mine)
  • 1 cup grated carrots
  • ½ cup miniature chocolate chips
  • 1 can (16 ounces) chocolate frosting (optional)
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla.
  4. Combine the flour, baking cocoa, baking powder, baking soda, nutmeg and salt add to the creamed mixture alternately with yogurt, beating well after each addition.
  5. Fold in zucchini and carrots.
  6. Fill paper-lined muffin cups two-thirds full.
  7. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  9. Frost cupcakes
Tip:
  1. If you have eaters who are picky about texture you may want to remove the skin of the zucchini before grating or pureeing.
Recipe by Wanna Bite at http://wannabite.com/chocolate-zucchini-cupcakes-recipe/