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 can (16 ounces) chocolate frosting

Directions

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla.
4. Combine the flour, baking cocoa, baking powder, baking soda
   and salt; add to the creamed mixture alternately with yogurt,
   beating well after each addition.
5. Fold in zucchini and carrots.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire
   racks to cool completely.
9. Frost cupcakes.

Yield: 21 cupcakes.