Gluten Free Zucchini Muffins with Greek Yogurt Frosting

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.