zucchini cupcakes with greek yogurt frosting

Name: Zucchini Cupcakes With Greek Yogurt Frosting
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) whole wheat flour; 1/4 cup(s) raw sugar; 1/4 cup(s) brown sugar, packed; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) baking soda; 2 - eggs; 1/4 cup(s) fat-free milk; 1 cup(s) cooked quinoa; 1 cup(s) shredded zucchini; 3/4 cup(s) unsweetened applesauce; 1 teaspoon(s) vanilla; FOR THE GREEK YOGURT FROSTING; 6 ounce(s) plain fat-free greek yogurt; 2 tablespoon(s) light agave nectar; 1 teaspoon(s) vanilla; 1 teaspoon(s) lemon peel (as garnish)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.eat-yourself-skinny.com/2013/01/zucchini-cupcakes-with-greek-yogurt-frosting.html

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yield 12 serving(s)

cook time 20 Min

method Bake

Ingredients For zucchini cupcakes with greek yogurt frosting

1 c

whole wheat flour
1/4 c

raw sugar
1/4 c

brown sugar, packed
1 tsp

ground cinnamon
1/2 tsp

baking powder
1/2 tsp

salt
1/4 tsp

baking soda
2

eggs
1/4 c

fat-free milk
1 c

cooked quinoa
1 c

shredded zucchini
3/4 c

unsweetened applesauce
1 tsp

vanilla
FOR THE GREEK YOGURT FROSTING
6 oz

plain fat-free greek yogurt
2 Tbsp

light agave nectar
1 tsp

vanilla
1 tsp

lemon peel (as garnish)

How To Make zucchini cupcakes with greek yogurt frosting

1
Preheat the oven to 350 degrees F. To make the quinoa, rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 cup water. Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes. Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered. Fluff with a fork and set aside.

2
In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Set aside. In a large bowl using your stand mixer (or hand held), beat together eggs and milk. Then add in the quinoa, zucchini, applesauce and vanilla and stir until well-mixed. Add zucchini mixture to the flour mixture, stirring until just combined (careful not to over stir). In a muffin pan coated with cooking spray, fill each cup about 3/4ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes before frosting.
3
To make the frosting: In a small bowl, whisk together yogurt, agave nectar and vanilla until smooth. Spread evenly among muffins and garnish with lemon peel, if desired.
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