Recipes and Cooking Gluten Free Zucchini Muffins with Greek Yogurt Frosting Be the first to rate & review! You'll crave these gluten free zucchini muffins even if you aren't on a gluten free diet! Top your zucchini muffin with Greek yogurt frosting for a bit of protein or a drizzle of honey for more sweetness. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Bake Time: 25 mins Cool Time: 5 mins Total Time: 25 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients Gluten-free nonstick cooking spray 1 cup gluten-free all-purpose flour ¼ cup granulated sugar ¼ cup packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon gluten-free baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 eggs, lightly beaten ¼ cup fat-free milk 1 cup cooked quinoa* 1 cup coarsely shredded zucchini ½ cup unsweetened applesauce ¼ cup canola oil 1 teaspoon gluten-free vanilla 1 recipe Greek Yogurt Frosting ½ teaspoon finely shredded lemon peel Greek Yogurt Frosting 1 5.3 ounce carton plain fat-free Greek yogurt 3 tablespoon powdered sugar 1 teaspoon vanilla Directions Preheat oven to 350°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda. Make a well in the center of flour mixture; set aside. In a medium bowl combine eggs and milk. Stir in quinoa, zucchini, applesauce, oil, and vanilla. Add quinoa mixture all at once to flour mixture, stirring gently to combine. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake about 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool completely on wire rack. Before serving, spread Greek Yogurt Frosting over muffins and sprinkle with lemon peel. Greek Yogurt Frosting In a small bowl stir together yogurt, powdered sugar, and vanilla. Makes about 3/4 cup. If you prefer to omit the frosting, serve these slightly sweet muffins with a simple drizzle of honey. *Tip: For 1 cup cooked quinoa, rinse and drain 1/3 cup uncooked quinoa. In a small saucepan combine the quinoa and 2/3 cup water. Cook according to package directions; cool. To Store: Place unfrosted muffins in a single layer in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 2 months. To serve, thaw muffins if frozen. If desired, frost as directed. Rate it Print Nutrition Facts (per serving) 164 Calories 6g Fat 24g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 164 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 31mg 10% Sodium 166mg 7% Total Carbohydrate 24g 9% Total Sugars 13g Protein 4g Vitamin C 1.9mg 10% Calcium 54mg 4% Iron 0.9mg 5% Potassium 86mg 2% Folate, total 13.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.