Cupcakes Zucchini with Greek Yogurt Frosting

The most satisfying Zucchini Cupcakes that are super moist and loaded with hidden veggies all topped with a greek yogurt frosting!

So good news. A cook FINALLY HAVE A MOVE IN DATE!!!!

A cook cannot even begin to tell you how long of a waiting process this has been to get in the new house. A cook signed all the papers back in August, the house was finished before Christmas and it is currently the second week of January and This kitchen is still waiting on everything to go through. Well This kitchen is SO excited to finally have a closing date of January 25th which means only 15 more sleeps until

What goes in

• 1 cup whole wheat flour
• 1/4 cup raw sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon. ground cinnamon
• 1/2 teaspoon. baking powder
• 1/2 teaspoon. salt
• 1/4 teaspoon. baking soda
• 2 eggs
• 1/4 cup almond milk
• 1 cup cooked quinoa
• 1 cup shredded zucchini
• 3/4 cup unsweetened applesauce
• 1 teaspoon. vanilla
• 6 ounces. plain fat-free Greek Yogurt
• 2 tablespoons honey
• 1 teaspoon. vanilla
• 1 teaspoon. lemon peel, as garnish

How it comes together

1. Preheat the oven to 350 degrees F.
2. 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 hold nearby.
3. Use a wide bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Hold nearby. Use a wide 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).
4. 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.
5. 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. Enjoy!