CHOCOLATE ZUCCHINI CUPCAKES

By Nicky

1 cupcake equals 326 calories, 17 g fat (9g saturated fat), 50 mg. choesterol, 288 mg sodiu, 40 g carbohydrates, 1 g fiber, 3 g protein.

Ingredients

• 1 1/4 c. softened margarine
• 1 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/2 c. flour
• 3/4 c. baking cocoa
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. plain yogurt
• 1 c. grated zucchini
• 1 c. grated carrots
• icing

Preparation

Step 1

In a large bowl, cream margarine 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 soa 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 F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wir racks to cool completely. Frost cupcakes.