Step 1

Preheat your oven to 175°C (155°C fan-forced). Line 2 x 12-hole muffin trays with paper cases.

Step 2

In a large bowl, use egg beaters to cream the butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition, then stir in the yoghurt.

Step 3

In a separate bowl, combine the flour, cacao, baking powder, bicarb of soda and salt.

Step 4

Pour the dry mixture into the wet mixture and fold ingredients together until just combined, then fold in the zucchinis and carrots. (Add milk now too, if the mixture appears too dry.)

Step 5

Fill the paper cases with the mixture until 3/4 full, and bake for approximately 20-25 minutes or until a toothpick comes out clean when inserted.

Step 6

Cool in the tray for 10 minutes, then turn out onto a wire rack.