1/4 c. plus 2 tbsp. butter
1 c. sugar
2 eggs
1 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. ground cloves
1/4 tsp. salt
1/4 c. skim milk
1 1/2 c. finely shredded zucchini
1 tsp. vanilla
1 tbsp. powdered sugar
1/4 c. cocoa (unsweetened)

Lower cholesterol by substituting Shedd Spred butter and 4 egg whites for the 2 eggs.

Cream butter in a medium bowl; gradually add sugar, beating well at a medium speed with 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 small bowl; add to creamed mixture alternately with milk. Mix well after each addition. Stir in zucchini and vanilla.

Spoon batter into paper lined muffin cups, filling 2/3 full. Bake at 350 degrees for 20 minutes. Cool completely. Sift powdered sugar over cupcakes.