Recipe: 00328 Title : Light Choco Zucchini Cupcakes Author: Christi Wilson Date : August 1995 _________________________________________________________________________ 1/4 cup plus 2 tablespoons margarine 1 cup sugar 2 eggs 1 1/4 cups flour 1/4 cup unsweetened cocoa powder 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup skim milk 1 1/2 cups shredded zucchini (drain excess liquid from zucchini before measuring) 1 teaspoon vanilla extract 1 tablespoon confectioners' sugar Combine margarine and sugar in the bowl of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder, baking soda, cloves and salt in a bowl. Add to egg mixture alternately with milk. Stir in zucchini and vanilla. Fill lightly greased muffin cups 2/3 full with batter. Sprinkle with confectioners' sugar. Bake in a preheated 350-degree oven for 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Makes 18. _________________________________________________________________________