Moist Zucchini Cupcakes with Tangy Greek Yogurt Frosting Recipe

The most delicious zucchini cupcakes — super moist, packed with hidden vegetables, and finished with a light Greek yogurt frosting.

Great news — I finally have a move-in date! After signing the papers months ago and plenty of waiting, closing day is set and I’m counting down the days. I’ve been dreaming about decorating every room and collecting ideas, so I’m a little excited to say the least. While I sort boxes and pick paint swatches, I made these cupcakes to celebrate: healthy, moist zucchini cupcakes with a light Greek yogurt frosting. They’re a great way to sneak in vegetables, and they travel well for brunches, workouts, or a quick breakfast on busy mornings.

These zucchini cupcakes are made without oil or butter, use whole wheat flour, and include quinoa for extra texture and protein. If you’ve never baked with quinoa before, don’t worry — it adds moisture and a subtle nutty flavor without overpowering the cupcake. The batter comes together quickly and the muffins bake to a tender crumb. Top with a simple Greek yogurt frosting to add creaminess and a touch of sweetness.

Zucchini Cupcakes with Greek Yogurt Frosting

Ingredients

Greek Yogurt Frosting:

• 6 oz plain fat-free Greek yogurt
• 2 Tbsp honey
• 1 tsp vanilla
• 1 tsp lemon peel, for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. To make the quinoa: rinse 1/3 cup uncooked quinoa under cold water. Place it in a small saucepan with 2/3 cup water. Bring to a boil, reduce heat to low, cover, and simmer about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside. This yields about 1 cup cooked quinoa.
3. In a large bowl, whisk together the whole wheat flour, raw sugar, brown sugar, cinnamon, baking powder, salt, and baking soda. Set aside.
4. In a separate bowl (or in the bowl of a stand mixer), beat the eggs and almond milk briefly. Add the cooked quinoa, shredded zucchini, unsweetened applesauce, and vanilla; stir until evenly combined.
5. Pour the zucchini-quinoa mixture into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the cupcakes tender.
6. Spoom or pour batter into a muffin tin prepared with nonstick spray or paper liners, filling each cup about 3/4 full.
7. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. To make the frosting: whisk together the Greek yogurt, honey, and vanilla until smooth. Spoon or pipe the frosting onto cooled cupcakes. Garnish with a little lemon peel if desired.
9. Serve immediately or refrigerate. Because the frosting is yogurt-based, keep cupcakes chilled if not eaten within a few hours.

Tips, Variations and Storage

These zucchini cupcakes are versatile. For a slightly denser texture, substitute half the whole wheat flour for all-purpose flour. To make them vegan, replace the eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) and use a plant-based yogurt for frosting, though baking time and texture may vary.

If your shredded zucchini releases a lot of water, press it lightly with paper towels or a clean kitchen cloth. You don’t need to get it completely dry — a little moisture helps keep the cupcakes tender. Quinoa adds protein and structure; you can swap it for cooked oats or mashed banana if you prefer, but the final texture will change.

Make-ahead: Bake the cupcakes without frosting and store them in an airtight container in the refrigerator for up to 3 days. Add the yogurt frosting just before serving. For longer storage, freeze unfrosted cupcakes up to 2 months; thaw in the refrigerator and frost before serving.

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