These zucchini cupcakes are incredibly moist, packed with hidden veggies, and finished with a tangy Greek yogurt frosting—an easy, healthier treat for breakfast or dessert.
I have some exciting personal news: I finally have a move-in date for my new house! After signing papers months ago and waiting through final details, the closing is set for January 25th. I’m thrilled—just 15 more sleeps until I can start decorating each room. If you follow my boards, you know how much I love planning interior design. But enough about paint swatches and curtains—back to what really matters: cupcakes.
These zucchini cupcakes are a healthier twist on a classic. They use no oil or butter, rely on whole wheat flour, and include cooked quinoa for added protein and moisture. I admit I was skeptical about baking with quinoa at first, but it yields wonderfully tender cupcakes. They’re nearly fat-free, higher in protein than most muffins, and make a great grab-and-go breakfast or pre-workout snack.
Zucchini Cupcakes with Greek Yogurt Frosting
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 12 cupcakes
Ingredients
- 1 cup whole wheat flour
- 1/4 cup raw sugar
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 eggs
- 1/4 cup almond milk
- 1 cup cooked quinoa (see note)
- 1 cup shredded zucchini
- 3/4 cup unsweetened applesauce
- 1 tsp vanilla
Greek Yogurt Frosting
- 6 oz plain fat-free Greek yogurt
- 2 Tbsp honey (or agave nectar)
- 1 tsp vanilla
- 1 tsp lemon peel (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the quinoa: Rinse 1/3 cup uncooked quinoa under cold water. Combine with 2/3 cup water in a small saucepan. Bring to a boil, reduce heat, cover, and simmer about 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork and set aside. This yields about 1 cup cooked quinoa.
- In a large bowl, whisk together the whole wheat flour, raw sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.
- In another bowl, beat the eggs with almond milk. Stir in the cooked quinoa, shredded zucchini, applesauce, and vanilla until well combined.
- Fold the wet mixture into the dry ingredients, stirring until just combined—do not overmix.
- Line or spray a 12-cup muffin tin. Fill each cup about three-quarters full with batter.
- Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- Make the frosting: In a small bowl, whisk together the Greek yogurt, honey (or agave), and vanilla until smooth. When cupcakes are cooled, spread 2 tablespoons of frosting on each cupcake. Garnish with a little lemon peel if desired. Serve immediately or chill briefly to firm the frosting.
Notes and Tips
Quinoa adds texture and protein while keeping the cupcakes moist. If you prefer a sweeter frosting, increase the honey by 1 teaspoon at a time to taste. For a dairy-free option, use a thick nondairy yogurt, but note texture and flavor will differ. These cupcakes freeze well without frosting—thaw and top with frosting when ready to serve.
Nutrition (approximate)
Serving: 1 cupcake + 2 tbsp icing | Calories: 128 kcal | Carbohydrates: 26 g | Protein: 4.8 g | Fat: 1.3 g | Saturated Fat: 0.2 g | Fiber: 2.1 g | Sugar: 9.2 g
Nutrition information is automatically calculated and should be used as an estimate.
Like this recipe? Leave a comment below and tell me how your cupcakes turned out, or share your favorite healthy baking swaps.