1 1/2 c. unsifted all purpose flour
3/4 c. sugar
1/4 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. shredded, peeled zucchini
1/3 c. Crisco oil
1/3 c. buttermilk
1 egg
1 tsp. vanilla

FROSTING:

1 1/2 c. confectioners sugar
1/4 tsp. vanilla
2 tbsp. butter, softened
2-3 tbsp. milk, divided

Mix flour, sugar, cocoa, baking soda, and salt in medium mixing bowl. Add remaining cake ingredients. Beat at low speed with electric mixer until ingredients are moistened, scraping bowl constantly. Beat at high speed 1 minute, scraping bowl occasionally. Pour into lined muffin cups, filling each about 2/3 full. Bake at 350 degrees for 20-25 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool completely on wire rack.

FROSTING: Combine confectioners sugar, butter, 1 tablespoon milk and vanilla in small mixing bowl. Beat at low speed of electric mixer until smooth, scraping bowl frequently. Beat in additional milk to make desired consistency. Spread on cupcakes. Makes 1 dozen cupcakes.