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Chocolate-Zucchini Cupcakes
March 27, 2002

These were easy to make, and they turned out really well -- very moist. I was looking for a cupcake recipe that wasn't too sugary (because I worry about all the sugar that kids are fed) for my son's third birthday. I left out the nuts because I wasn't sure if the kids would like them. I added a teaspoon of vanilla just to give the batter a richer taste -- I don't know if it really made a difference or not. I frosted them lightly with a simple buttercream frosting. Delicious! (And the chocolate color hides the presence of the zucchini from picky young ones.)

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