Zucchini Cupcakes with Greek Yogurt Frosting
- Makes: 12 servings
- Prep 20 mins
- Bake 20 mins
- Cool 1 hr
These healthy cupcakes--with whole wheat flour, quinoa and applesauce--can double as morning muffins when topped with a drizzle of honey or small pat of butter.
Ingredients
-
Nonstick cooking spray
-
1
cup
whole wheat flour
-
1/4
cup
granulated sugar
-
1/4
cup
packed brown sugar
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
baking powder
-
1/2
teaspoon
salt
-
1/4
teaspoon
baking soda
-
2
eggs
-
1/4
cup
fat-free milk
-
1
cup
cooked quinoa*
-
1
cup
shredded zucchini
-
1/2
cup
unsweetened applesauce
-
1/4
cup
canola oil
-
1
teaspoon
vanilla
-
1
recipe
Greek Yogurt Frosting
-
1/2-1
teaspoon
finely shredded lemon peel
Directions
- Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.
- In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.
- In a medium bowl beat together eggs and milk. Add quinoa, zucchini, applesauce, oil, and vanilla; stir until well mixed. Add quinoa mixture to flour mixture, gently stirring to combine. Spoon batter into prepared muffin cups, filling each about three-fourths full.
- Bake about 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Loosen edges; remove from muffin cups. Cool on wire rack about 1 hour or until completely cool. Frost with Greek Yogurt Frosting; sprinkle with lemon peel.
Tip
- Icon: vegetarian
Tip
- These slightly sweet cupcakes can double as morning muffins with a simple drizzle of honey.
Tip
- * For 1 cup cooked quinoa, rinse 1/3 cup quinoa. Place in a small saucepan with 2/3 cup water. Cook according to package directions. Cool. Measure out 1 cup. Use any remaining cooked quinoa in salads.
Greek Yogurt Frosting
Ingredients
- 1
6 -
ounce
carton
plain fat-free Greek yogurt
- 2
tablespoons
light agave nectar or 3 tablespoons powdered sugar
- 1
teaspoon
vanilla
Directions
- In a mixing bowl whisk together yogurt, agave nectar, and vanilla.
Nutrition Facts
(Zucchini Cupcakes with Greek Yogurt Frosting)
Servings Per Recipe 12, Monounsaturated fat (g) 3, chol. (mg) 32, Niacin (mg) 1, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 24, Thiamin (mg) 0, Fat, total (g) 6, Riboflavin (mg) 0, cal. (kcal) 167, vit. A (IU) 97, pro. (g) 5, vit. C (mg) 4, sugar (g) 13, sodium (mg) 161, iron (mg) 1, Potassium (mg) 144, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, calcium (mg) 50, Folate (µg) 16, Trans fatty acid (g) 0