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 soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup zucchini, finely grated
1 cup carrot, finely grated
16 ounces chocolate frosting
Directions
Mix the sugar and butter in bowl till fluffy.
Then add the eggs, beat well and blend in vanilla.
Take flour, baking cocoa and mix them with baking soda, salt and baking powder and then after this, add to creamed mixture alternatively with yogurt, beat well.
Then after this, fold in zucchini and fold in carrots.
Fill the muffin cups that are lined with paper.
Then bake for approximately 1/3 hour at THREE HUNDRED FIFTY (35o) degrees Fahrenheit.
Allow to cool for a couple of min.
Then frost a these cupcakes.