#1309 - Chocolate Zucchini Cupcakes

(by Shirley McNevich)

Batter: 2 cups shredded zucchini; 3 eggs; 2 cups white sugar; 3/4 cup canola oil; 2 tsp. vanilla; 2 cups flour; 2/3 cup Hershey's cocoa; 1 tsp. baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 3/4 cup Nestle's MILK chocolate bits

Frosting: 1/2 cup Jif peanut butter; 1/3 cup softened butter; 1 TBSP milk; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add eggs and white sugar---beat. Add canola oil, vanilla and shredded zucchini--beat. Add cocoa, baking soda, salt, baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add milk chocolate bits--stir with a spoon. Fill cupcake tins with paper cupcake liners--fill each liner 1/2 full with the batter. Bake at 325 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely, then frost. Frosting: in a mixer add butter, milk and vanilla--beat. Add peanut butter--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3 minutes or until smooth.