A great-tasting summertime dessert made with veggies from the garden!

Chocolate Zucchini Cupcakes

Ingredients

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 — 16 oz. can chocolate-peanut butter 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° 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.

~Makes 21 cupcakes.