Recipes and Cooking Zucchini Cupcakes with Greek Yogurt Frosting Zucchini cupcake recipes can be a healthier option than some other cupcakes because they have veggies mixed in the batter. And these zucchini cupcakes have another secret healthy ingredient too--quinoa! 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 January 28, 2021 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Bake Time: 20 mins Cool Time: 1 hrs Total Time: 20 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup whole wheat flour ¼ cup granulated sugar ¼ cup packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 eggs ¼ cup fat-free milk 1 cup cooked quinoa* 1 cup shredded zucchini ½ cup unsweetened applesauce ¼ cup canola oil 1 teaspoon vanilla 1 recipe Greek Yogurt Frosting ½ teaspoon finely shredded lemon peel Greek Yogurt Frosting 1 6 ounce carton plain fat-free Greek yogurt 2 tablespoon light agave nectar or 3 tablespoons powdered sugar 1 teaspoon vanilla Directions Preheat oven to 350°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside. 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. 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. Greek Yogurt Frosting In a mixing bowl whisk together yogurt, agave nectar, and vanilla. 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. Rate it Print Nutrition Facts (per serving) 167 Calories 6g Fat 24g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 167 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 32mg 11% Sodium 161mg 7% Total Carbohydrate 24g 9% Total Sugars 13g Protein 5g Vitamin C 3.5mg 18% Calcium 50.5mg 4% Iron 0.9mg 5% Potassium 144mg 3% Folate, total 16.1mcg 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.