Low-Fat Chocolate Zucchini Cupcakes

Zucchini is one of those vegetables that's full of wonder and can be used to make pretty much anything. Throw it in some marinara sauce, cut it up in a salad, bake it into some chocolate cupcakes. These Low-Fat Chocolate Zucchini Cupcakes are probably the best use of zucchini that I've come across. They're moist, rich, and topped with chocolate cream cheese frosting. Greek yogurt is also used in place of butter in both the cake and frosting, cutting some more calories and adding some more nutrients to your delectable dessert.

Preparation Time20 min

Cooking Time15 min

Cooking Vessel Size12 cup Cupcake Tin