Chocolate Zucchini Cupcakes

Ingredients

2 c. zucchini, shredded
3 eggs, beaten
2 c. sugar
3/4 c. oil
2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1/2 t. baking powder
1 t. baking soda
1 t. salt
3/4 c. milk chocolate chips

Preparation

Step 1

Combine zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa, baking powder, baking soda and salt; stir in chocolate chips.

Fill paper-lined muffin cups 2/3 full. Bake at 325 degrees for 25 minutes, or until a toothpick inserted near the center tests clean. Cool in tin 5 minutes. Remove from tin; cool completely.

Frost with Peanut Butter Frosting.

Makes 2 dozen.

Peanut Butter Frosting:
1/2 c. creamy peanut butter
1/3 c. butter, softened
1 T. milk
1/2 t. vanilla extract
1-1/2 c. powdered sugar

Beat peanut butter, butter, milk and vanilla until smooth. Gradually beat in powdered sugar.

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