Someone pm'd me ages ago to post the two veggie muffin/cupcake recipes I mentioned. Here they are, sorry it took so long!
Eat-Your-Vegetable Chocolate Cupcakes
1 1/4 cups soft non-hydrogenated margarine (300 mL)
1 1/2 cups granulated sugar (375 mL)
2 eggs (2)
1 tsp vanilla extract (5 mL)
1/2 cup yogurt (125mL)
3/4 cup cocoa powder (175 mL)
2 1/2 cups all-purpose flour (625 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/2 tsp salt (2 mL)
1 cup grated zucchini (250 mL)
1 cup grated carrots (250 mL)
1 can prepared chocolate icing (1)
Preheat the oven to 350 F (180 C). Bet together the margarine, sugar, eggs and vanilla until light and creamy. Add the yogurt and cocoa powder and beat until smooth. Stir in the flour, baking powder, baking soda and salt and mix just until combined. Fold in the zucchini and carrots. Place 20 paper liners into cupcake pans. Fill to the top of th liners. Bake for 25 minutes or until a toothpick inserted into a centre comes out clean. Let cool then frost with choolate icing. Makes 20.
* The frosting part is up to you - I usually don't add it but it depends on who you want to fool, lol! Also, I usually use 1% plain yogurt.
Chocolate Zucchini Muffins
2 1/2 cups flour
1/4 cup cocoa
1 tsp salt
1/2 tsp baking powder
1/4 cup ground flax seed
2/3 cup canola oil
1 1/2 cups sugar
1/2 cup buttermilk
2 cups unpeeled zucchini, grated
1/2 cups chocolate chips
1 tsp baking soda
Preheat oven to 350 F. In a large bowl, combine flour, cocoa, salt, baking powder, baking soda and flax seed. Stir until well blended. In another bowl, cream oil and sugar with electric mixer. Add eggs and buttermilk. Mix well. Add liquid mixture to flour mixture, stirring until just moistened. Stir in zucchini and chocolate chips. Spoon batter into lightly greased or paper lined muffin cups, filling to the top. Bake for 30-35 minutes or until done. Cool in pan for 10 minutes on wire rack. Remove from pan and cool.
* I have substituted skim, 1% and 2% milk for the buttermilk in this recipe.
* In regard to both recipes, I have adjusted the sugar content by using half of the called for sugar and substituting the other half with Splenda (I have found substituting with all Splenda has not worked well in many recipes). I also often either use Robin Hood blend nutri-flour which is a combination of white and whole wheat flour or use white and whole wheat flour half and half in most muffin and bread recipes that I use. Just a little fyi!