We love a good cupcake; and if it’s on the healthier side, we’ll take two! These zucchini cupcakes are so delicious and definitely hide the fact that they’ve got zucchini and carrots in the ingredients. For a healthier chocolate cupcake, give these veggie filled treats a try:

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling MAKES: 21 servings

• 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 can (16 ounces) 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° for 18-22 minutes or until a toothpick inserted near the center.