Zucchini Cupcakes with Creamy Greek Yogurt Frosting

The most delicious zucchini cupcakes: super moist, packed with hidden veggies and topped with a light Greek yogurt frosting.

Good news: I finally have a move-in date! After months of waiting, the closing is set and I’m counting the days. I’m excited about decorating every room and making the new house feel like home. But for now, let’s celebrate with baked goods — specifically these healthy zucchini cupcakes that double as a great breakfast muffin or an afternoon pick-me-up.

These zucchini cupcakes are made without oil or butter, use whole wheat flour, and include cooked quinoa for added protein and moisture. If you’ve never baked with quinoa, don’t be afraid — it contributes texture and nutrients without changing the familiar cupcake flavor. I was skeptical the first time I tried it, but the result was pleasantly moist and tender. They’re nearly fat-free and high in protein, especially when topped with a Greek yogurt frosting, which keeps the treat lighter than traditional buttercream.

Zucchini Cupcakes with Greek Yogurt Frosting

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
• 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 garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. To make 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, then reduce heat to low. Cover and simmer for about 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside.
3. In a large bowl, whisk together the whole wheat flour, raw sugar, brown sugar, cinnamon, baking powder, salt, and baking soda.
4. In a separate bowl, beat the eggs and almond milk. Add the cooked quinoa, shredded zucchini, applesauce, and vanilla. Stir until well combined.
5. Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix to keep the cupcakes tender.
6. Prepare a muffin pan with cooking spray or liners. Fill each cup about three-quarters full with batter.
7. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. To make the frosting: in a small bowl whisk together the Greek yogurt, honey (or agave), and vanilla until smooth. Spread a tablespoon or two on each cooled cupcake. Garnish with a little lemon peel if desired.

Notes & Tips

• These cupcakes can be served for breakfast, as a snack, or as a lighter dessert.
• For a nut-free version, use oat or soy milk instead of almond milk.
• If you prefer sweeter frosting, increase the honey by 1–2 teaspoons, but keep in mind this will increase the sugar content.
• Leftover cupcakes keep well refrigerated for a few days because of the yogurt frosting. Bring to room temperature before serving for best texture.

Nutrition (per serving)

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 an approximation and will vary based on specific ingredients and portion sizes.

These zucchini cupcakes are an excellent way to sneak vegetables into a treat while keeping the recipe light and satisfying. The combination of whole wheat flour, quinoa, and Greek yogurt frosting boosts protein and keeps the cupcakes moist without added oils. They’re a simple, wholesome option for brunches, lunchboxes, or a healthier dessert choice. Enjoy!