VEGGIES IN DISGUISE!
It sounds hokey, I know, but I swear that if someone gave you one of these and you didn’t know what was in them, you would never in a billion years think to name carrots and zucchini as ingredients. So try them and be pleasantly surprised. Mix the ingredients together as the recipe instructs. It’s really straight-forward. Once all the other ingredients are combined, you can gently fold in the zucchini and carrots.
Then you handle them like any other cupcake. You line your muffin tin with cupcake liners and fill them 2/3 of the way full. Bake. Cool. And then you can go nuts frosting them. You can use store-bought canned frosting, as the recipe suggests, or if you’ve got a recipe you like, you can go ahead and make your own frosting for the ultimate win.
I found this stealthy recipe on the Taste of Home website. Click the link below to see the site and full recipe for these Chocolate Zucchini Cupcakes.
CLICK HERE FOR RECIPE
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