Zucchini Cupcakes with Greek Yogurt Frosting

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  • Makes: 12 servings
  • Serving Size: 1 cupcake
  • Prep: 20 mins
  • Bake: 20 mins 350°F
  • Cool: 1 hr

Zucchini Cupcakes with Greek Yogurt Frosting

Directions

  1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.
  2. In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.
  3. 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.
  4. 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.

From the Test Kitchen

Icon: vegetarian

These slightly sweet cupcakes can double as morning muffins with a simple drizzle of honey.

*

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

Directions

  1. In a mixing bowl whisk together yogurt, agave nectar, and vanilla.
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Nutrition Facts (Zucchini Cupcakes with Greek Yogurt Frosting)

  • Per serving:
  • 167 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 32 mg chol. ,
  • 161 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 5 g pro.
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