Chocolate Zucchini Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 1/4 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose 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
1 can (16 oz.) chocolate frosting

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 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  Frost cupcakes.

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