Labor Day Weekend and large gatherings? Back-to-school snacks? End-of-the-summer bounty?

It was tough choosing just one of these topics to feature in my weekly recipe blog until I looked through an old Taste of Home magazine. I was searching for a new idea on how to put my family’s bountiful zucchini to good use when a photograph of a delectable-looking chocolate cupcake with a pull-quote caught my attention. The lady who submitted the recipe wrote, “I’m always asked for this recipe, which makes a tasty treat after school, after lunch or after supper. My grandkids love these cupcakes and don’t believe there are veggies in them!”

With Labor Day and family get-togethers around the corner, I thought cupcakes would be the perfect addition to a family picnic. Not to mention, getting kids to eat veggies without even knowing it is like a dream come to true! I thought to myself, “I don’t even have to count this as a dessert. Why these cupcakes really count as a serving of vegetables rather than a dessert. Perhaps I could eat two of them – one from the fruit/vegetable group and one as dessert.” (How’s that for rationalization, ladies? Of course, I won’t share this thought with my kids!)

What’s your favorite way to sneak veggies to your kids?

Chocolate Zucchini Cupcakes

Ingredients

• 1 ¼ c. butter, softened
• 1 ½ c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 ½ c. all-purpose flour
• ¾ c. baking cocoa
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ c. plain yogurt
• 1 c. grated zucchini
• 1 c. grated carrots
• 1, 16-oz. container of chocolate frosting

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Yield: 21 cupcakes

Prep: 25 minutes

Bake: 20 minutes