I told you I’d be making more zucchini recipes thanks to my overflowing garden. Here we have a recipe for zucchini muffins with cream cheese frosting. Promise kept! And no nuts in this one so my kiddos will eat these up.
Every morning I’m getting a great haul from the garden and it’s sort of guiding my menu planning. One of these zucchinis went into this zucchini muffins with cream cheese recipe; the peas, radishes, and tomatoes went into a lunchtime salad, and the remaining zucchini went into the fridge and will likely be grilled with tonight’s dinner. The beans will be saved for tomorrow and I’ll probably saute them in a little olive oil, butter, and salt for a nice dinner side.
I have found the easiest way to shred zucchini is to do it in a food processor. If you don’t have a food processor, using a box grater on the side with largest holes works just as well.
Once the zucchini is shredded, squeeze most of the juice out by using a cheese cloth or tea towel.
Whisk the dry ingredients together in a bowl and set aside.
In a stand mixer set on medium, mix the eggs and sugar together until smooth. Turn the mixer to slow and add the coconut oil, Greek yogurt, and vanilla.
Slowly add the dry ingredients to the wet, mixing until nicely combined. Fold in zucchini.
Fill muffin tins 3/4 of the way, using up all the batter.
Bake at 350 degrees for 18-20 minutes. Zucchini muffins are ready when a cake tester comes out clean.
Let the muffins cool in their tin for a few minutes, then remove them to a wire rack to cool completely. It’s important the muffins are completely cool before frosting or else it will melt when applied.
While the muffins cool, combine the cream cheese, butter, vanilla, and powdered sugar, mixing until smooth.
Frost the zucchini cream cheese muffins and enjoy!Print
Zucchini Muffins with Cream Cheese Frosting
Healthy zucchini cream cheese muffins with a zesty hint of cinnamon and nutmeg.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Bakery
- Method: Baking
- Cuisine: American
For the Zucchini Muffins:
1¾ cup all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
2 large eggs
⅔ cup brown sugar
3 tablespoons coconut oil, melted
½ cup plain Greek yogurt
1 tsp vanilla extract
1 cup zucchini, grated and squeezed to eliminate extra liquid
For the Cream Cheese Frosting:
4 ounces cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1/2 tsp vanilla extract
½ cup powdered sugar
2. In mixing bowl, whisk the dry ingredients: flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
3. In a stand mixer set on medium, add eggs and sugar, beating until combined. Turn the mixer to low and the vanilla, coconut oil, and Greek yogurt.
4. Slowly add dry ingredients to the wet, mixing until combined but not over-mixed.
5. Fold in zucchini.
6. Fill muffin tins about 3/4 of the way, dividing the dough equally among the cups.
7. Bake at 350 degrees for 18-20 minutes. Muffins are done when a cake tester comes out clean.
8. Let muffins cool on a wire rack before frosting. Be sure the muffins are completely cool or else the cream cheese frosting will melt.
For the Frosting:
1. In a mixing bowl, combine the cream cheese, butter, vanilla, and powdered sugar until smooth.
2. Frost the cooled muffins and enjoy!
Nutrition information is for a muffin with frosting on it.
Muffins keep well for 3-4 days in a sealed container in the fridge.
Keywords: zucchini, muffins, cream cheese, healthy, breakfast