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!

Zucchini Cupcakes with Greek Yogurt Frosting
Photo: Karla Conrad
Prep Time:
20 mins
Bake Time:
20 mins
Cool Time:
1 hrs
Total Time:
20 mins


  • 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


  1. Preheat oven to 350°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.

Greek Yogurt Frosting

  1. 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.

Nutrition Facts (per serving)

167 Calories
6g Fat
24g Carbs
5g Protein
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.

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