Sneaky Chocolate Zucchini Cupcakes Kids Love

I love to bake, but I know that not all kids are as enthusiastic about eating their vegetables. That's why I came up with this recipe for sneaky chocolate zucchini cupcakes. They're moist, chocolaty, and absolutely delicious, and the best part is that they're packed with hidden vegetables!

Ingredients:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup vegetable oil

• 1 cup sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 cup shredded zucchini

• 1/2 cup yogurt

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, cream together the oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

4. Add the dry ingredients to the wet ingredients alternately with the yogurt, beating until just combined. Fold in the zucchini.

5. Fill each muffin liner 2/3 full.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool completely before frosting.

Frosting:

• 1 cup butter, softened

• 3 cups powdered sugar

• 1/4 cup cocoa powder

• 1/4 cup milk

• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.

2. Beat in the cocoa powder and milk until smooth.

3. Stir in the vanilla extract.

4. Frost the cooled cupcakes and enjoy!

Tips:

• For a fun twist, you can add chocolate chips to the batter.

• If you don't have yogurt, you can use sour cream or buttermilk.

• You can also use any type of vegetable that you like in these cupcakes. I've tried carrots, pumpkin, and even sweet potatoes, and they all turned out great!

These cupcakes are a great way to sneak some extra vegetables into your kids' diet. They're sure to be a hit at your next party!

Here are some additional tips and tricks for making these cupcakes:

• Make sure to grate the zucchini very finely. This will help to ensure that the cupcakes are moist and tender.

• Don't overmix the batter. Overmixing can make the cupcakes tough.

• Bake the cupcakes until they are just cooked through. An overbaked cupcake will be dry and crumbly.

• Let the cupcakes cool completely before frosting. This will help the frosting to set and prevent it from melting.

• Enjoy!