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Zucchini Cupcakes with Greek Yogurt Frosting

Makes: 12 servings
Serving size: 1 cupcake
Prep 20 mins Bake 350°F 20 mins Cool 1 hr
Zucchini Cupcakes with Greek Yogurt Frosting
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

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

Serving size: 2 tablespoons per person
Yield: 1-1/2 cups
Ingredients
  • 1 6  ounce carton  plain fat-free Greek yogurt
  • 2  tablespoons  light agave nectar or 3 tablespoons powdered sugar
  • 1  teaspoon  vanilla
Directions

1. In a mixing bowl whisk together yogurt, agave nectar, and vanilla.

Nutrition Facts (Zucchini Cupcakes with Greek Yogurt Frosting)
  • Servings Per Recipe 12,
  • cal. (kcal) 167,
  • Fat, total (g) 6,
  • chol. (mg) 32,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 13,
  • pro. (g) 5,
  • vit. A (IU) 97,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 161,
  • Potassium (mg) 144,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Greek Yogurt Frosting)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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