Gluten Free Zucchini Muffins with Greek Yogurt Frosting

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.

Gluten Free Zucchini Muffins with Greek Yogurt Frosting
Photo: Karla Conrad
Prep Time:
25 mins
Bake Time:
25 mins
Cool Time:
5 mins
Total Time:
25 mins
12 muffins


  • 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


  1. Preheat oven to 350°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.

  2. 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.

  3. 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.

  4. 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

  1. 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.


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.

Nutrition Facts (per serving)

164 Calories
6g Fat
24g Carbs
4g Protein
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.

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