The most delicious Zucchini Cupcakes that are super moist and loaded with hidden veggies all topped with a greek yogurt frosting!
So good news. Â I FINALLY HAVE A MOVE IN DATE!!!!
I can’t even begin to tell you how long of a waiting process this has been to get in my new house. I signed all my papers back in August, the house was finished before Christmas and it’s currently the second week of January and I’m still waiting on everything to go through. Well I’m SO excited to finally have a closing date of January 25th which means only 15 more sleeps until I can move in! WEEEEE!!! (Can you tell I’m just a little excited?) And if anyone follows me on Pinterest then you are well aware of how obsessed I am with decorating each room.I may need to go to meetings.
Ok enough of my house, you all are probably sick of me bringing it up so in turn I give you cupcakes. HEALTHY cupcakes. No oil, no butter, whole wheat flour, zucchini and quinoa…yes I did in fact say quinoa. I’ll be the first to admit I was wayyyy skeptical on how these would turn out. I’ve never used quinoa in anything baked before, but was pleasantly surprised at how moist these cupcakes were! These would also make the perfect breakfast muffin for a fun girl’s brunch or when you’re running out the door to work and need something quick.
These cupcakes are practically fat-free and are super high in protein. Great to grab before a workout too, hope you enjoy!
Zucchini Cupcakes with Greek Yogurt Frosting
Ingredients
- 1 cup whole wheat flour
- 1/4 cup raw sugar
- 1/4 cup brown sugar, packed
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 eggs
- 1/4 cup almond milk
- 1 cup cooked quinoa
- 1 cup shredded zucchini
- 3/4 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
- Preheat the oven to 350 degrees F.
- To make the quinoa, rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 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.
- 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).
- In a muffin pan coated with cooking spray, fill each cup about 3/4ths 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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this recipe! Looks amazing as usual, and just as a sidenote, thanks for always making the serving sizes and subsequent nutritional information normal! Its much easier to gauge the nutrients and nutritional information from these normal sized, easy to understand serving sizes. Much love, keep making these amazing recipes ☺
Looking forward to try some of the recipes
Hola Kelly, hice estos muffis y me encantaron! los hice con calabaza verde y les agregué chia. Simplemente deliciosos! muchas gracias por la receta. Saludos desde Mexicali, B.C., México.
We had these tonight at a dinner party and they were AMAZING!! Our three kids (ages 4, 4 and 2) gobbled them up!! Can’t wait to get these into regular rotation — and love that the kids thought of them as a very special treat!! YUM!
I made them last week and they turned out. They were slightly undercooked but WONDERFUL !! They are supposed to be a “heavy” textured muffin.
Is your oven working properly?
Hi! Thanks for the recipes. My 5 yr old daughter and I made these tonight and…I am not sure what we did wrong! Batter seems great but baked them and the insides did not cook! Baked them longer (lots!) and still…nothing. Any ideas what we did wrong? On the plus side, THEY TASTE AMAZING! (yeah, I still tasted them although they were not cooked through). I want to try to make these again – probably tomorrow. Anybody else actually bake these yet????
THESE ARE AMAZING! (I discovered your blog like 2 weeks ago and ive been trying your recipes – incredible ideas!)
qstn- how would you store these? yogurt = mould….even in the fridge….
you think i can freeze them?
These are gorgeous Kelly!!
So fun! I’ve heard of using quinoa flour but not actual quinoa, will have to try bc those little cupcakes look fabulous! Congrats on the move date girl!!