Ingredients
2cupszucchini,shredded
3eggs
2cupsgranulated sugar
¾vegetable oil
2tspvanilla
2cupsall purpose flour
⅔cupcocoa powder,unsweetened
1tspbaking soda
1tspsalt
½tspbaking powder
8ozcream cheese,(1 package), room temperature
½cupunsalted butter,room temperature
3cupspowdered sugar
½cupunsweetened cocoa powder
¼tspsalt
1tspvanilla
Preparation
Preheat oven to 325 degrees F. Line 24 muffin cups with liners or spray with non stick cooking spray and set aside.
In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, and baking powder. Spoon the batter into the prepared pan filling them about half way.
Bake for 25 minutes or until a toothpick comes out clean. Cool cupcakes on wire racks.
In a large bowl, beat together the cream cheese and butter until creamy.
Add powdered sugar, cocoa powder and salt and vanilla. Continue beating until smooth and whipped.
Frost the cupcakes. Then, serve and enjoy!
