Zucchini Cupcakes with Greek Yogurt Frosting
 
 
Serves: 12 cupcakes
Ingredients
  • 1 cup whole wheat flour
  • ¼ cup raw sugar
  • ¼ cup brown sugar, packed
  • 1 tsp. ground cinnamon
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 2 eggs
  • ¼ cup almond milk
  • 1 cup cooked quinoa
  • 1 cup shredded zucchini
  • ¾ cup unsweetened applesauce
  • 1 tsp. vanilla
Greek Yogurt Frosting:
  • 6 oz. plain fat-free Greek Yogurt
  • 2 Tbsp honey
  • 1 tsp. vanilla
  • 1 tsp. lemon peel (as garnish)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. To make the quinoa, rinse ⅓ cup of uncooked quinoa in cold water and place in a small saucepan with ⅔ cup water. Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes. Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered. Fluff with a fork and set aside.
  3. In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Set aside. In a large bowl using your stand mixer (or hand held), beat together eggs and milk. Then add in the quinoa, zucchini, applesauce and vanilla and stir until well-mixed. Add zucchini mixture to the flour mixture, stirring until just combined (careful not to over stir).
  4. In a muffin pan coated with cooking spray, fill each cup about ¾ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes before frosting.
  5. To make the frosting: In a small bowl, whisk together yogurt, agave nectar and vanilla until smooth. Spread evenly among muffins and garnish with lemon peel, if desired. Enjoy!
Nutritional Information
Serving Size: 1 cupcake + 2 Tbsp icing • Calories: 128 • Fat: 1.3 g • Saturated Fat: 0.2 g • Carbs: 26 g • Fiber: 2.1 g • Protein: 4.8 g • Sugar: 9.2 g • WW Points+: 3 • Smart Points: 4

Recipe adapted from Better Homes & Gardens
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/zucchini-cupcakes-with-greek-yogurt-frosting/