Eat Yourself Skinny· by Kelly Gellner★ 5.0 (1)

Zucchini Cupcakes with Greek Yogurt Frosting

Name: Zucchini Cupcakes with Greek Yogurt Frosting
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: american
Ingredients: 1 cup whole wheat flour; 1/4 cup raw sugar; 1/4 cup 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 cup almond milk; 1 cup cooked quinoa; 1 cup shredded zucchini; 3/4 cup unsweetened applesauce; 1 tsp. vanilla; 6 oz. plain fat-free Greek Yogurt; 2 Tbsp honey; 1 tsp. lemon peel (as garnish)

Nutrition Facts

Per serving · recipe makes 12 · 45m total

Servings

Calories

6% of a 2,000 cal day

126KCAL

Protein

5g10%

% DAILY VALUE

Total Fat2g

Saturated0g

Unsaturated1g

—

Total Carbs23g

Fiber2g

Total Sugars12g

—

incl. Added Sugars10g

20%

Starch9g

—

Sodium167mg

% Daily Value is based on a 2,000 calorie day.

Moist zucchini cupcakes with a hint of cinnamon and quinoa, topped with tangy Greek yogurt frosting sweetened with honey and lemon. A lighter take on classic cupcakes.

Ingredients

12 SERVINGS

1 cupwhole wheat flour
¼ cupraw sugar
¼ cupbrown sugar — packed
1 tspground cinnamon
½ tspbaking powder
½ tspsalt
¼ tspbaking soda
2eggs
¼ cupalmond milk
1 cupcooked quinoa
1 cupshredded zucchini
¾ cupunsweetened applesauce
1 tspvanilla
6 ozplain fat-free Greek Yogurt
2 tbsphoney
1 tsplemon peel

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Eat Yourself SkinnyKelly Gellner’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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