All about Zucchini/Chocolate Zucchini Cupcake Recipe!!!

Now not only do I have an over-abundance of herbs, banana peppers and cucumbers, but Zucchini have now been added to the mix. 

With one zucchini I made 2 dozen batter-fried zucchini last night, and I'm planning on making 2 dozen chocolate zucchini cupcakes tonight.  All with ONE zucchini.  One down - 2 left in the fridge - 3 more almost ready to pick in the garden!!!  I'm going to have to research more recipes!!!  I also am planning on making charred chili salsa and chili BBQ Sauce with my banana peppers sometime this week/weekend!!

I'm excited to try this Chocolate Zucchini Cupcake Recipe!!!

Chocolate Zucchini Cupcakes
from: tasteofhome.com
Ingredients:
1 - 1/4 cups butter, softened
1 - 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 - 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots (I'm going to try using more zucchini instead of the carrots)
1 can (16 oz) chocolate frosting
1 recipe cream cheese icing (optional - to follow)

Instructions:
1.  Cream butter and sugar until light and fluffy.
2.  Add eggs one at a time, beat well after each egg.
3.  Stir in vanilla.
4.  In a separate bowl, combine the flour, baking cocoa, baking powder, baking soda, and salt.
5.  Alternate adding to the creamed mixture: dry ingredients and yogurt.  Beat well after each addition.
6.  Fold in zucchini and carrots.
7.  Fill paper-lined muffin cups 2/3 full.
8.  Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
9.  Cool for 10 minutes.
10.  Remove from pans to wire racks to cool completely.
**Optional - Hollow out about a TBS section of the cupcake and add a spoonful of cream cheese icing.**
11.  Frost with chocolate frosting.
12. Enjoy!!

Cream Cheese icing:
Ingredients:
1 (8oz) package cream cheese icing
1/4 cup butter, softened
1 cup confectioner's sugar (powdered), sifted
1/2 tsp vanilla extract

Instructions:
1.  Cream together cream cheese and butter.
2.  Add in vanilla
3.  Slowly add sugar.
4.  Store in refrigerator.