Chocolate Zucchini And Carrot Cupcakes Recipe

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Ingredients:

Serving

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 oz) chocolate frosting

Directions:

Directions:
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 at 350° for 18-22 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost cupcakes.
Yield: 21 cupcakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.06 Kcal (993 kJ)
Calories from fat	115.38 Kcal
		% Daily Value*
Total Fat	12.82g	20%
Cholesterol	46.18mg	15%
Sodium	134.33mg	6%
Potassium	128.88mg	3%
Total Carbs	26.58g	9%
Sugars	8.98g	36%
Dietary Fiber	3.71g	15%
Protein	3.65g	7%
Vitamin C	4.2mg	7%
Vitamin A	0.2mg	6%
Iron	1.2mg	7%
Calcium	30.2mg	3%

Amount Per 100 g
Calories	319.94 Kcal (1340 kJ)
Calories from fat	155.72 Kcal
		% Daily Value*
Total Fat	17.3g	20%
Cholesterol	62.33mg	15%
Sodium	181.29mg	6%
Potassium	173.95mg	3%
Total Carbs	35.87g	9%
Sugars	12.12g	36%
Dietary Fiber	5g	15%
Protein	4.92g	7%
Vitamin C	5.7mg	7%
Vitamin A	0.3mg	6%
Iron	1.7mg	7%
Calcium	40.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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