Jefferson County Recipe of the Day: Chocolate-Zucchini Cupcakes

These cupcakes are perfect for summer!


1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 – 16 oz. can chocolate frosting (or your favorite creamy icing)


-Preheat the oven to 350°.

-In a 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 the flour, baking cocoa, baking powder, baking soda, and salt. Add to the creamed mixture alternately with yogurt, beating well after each addition.

-Fold in zucchini and carrots.

-Fill paper-lined muffin cups two-thirds full. Bake for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

-Frost cupcakes.

-Makes 21 cupcakes.

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