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    Home » Baking

    Zucchini Muffins with Cream Cheese Frosting

    June 15, 2020 by Kathleen Leave a Comment

    Jump to Recipe·Print Recipe

    These zucchini muffins with cream cheese frosting are so moist and delicious! Who knew vegetables could taste like cupcakes? Perfect for breakfast, snack, or even dessert!

    Zucchini muffins with cream cheese frosting

    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.

    This morning's garden haul

    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.

    Shredded zucchini in food processor

    Once the zucchini is shredded, squeeze most of the juice out by using a cheese cloth or tea towel.

    Use a cheesecloth to strain shredded zucchini

    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 ¾ of the way, using up all the batter.

    Fill muffin tin ¾ of the way

    Bake at 350 degrees for 18-20 minutes. Zucchini muffins are ready when a cake tester comes out clean.

    Muffins cooling in tin

    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.

    Zucchini muffins cooling on rack

    While the muffins cool, combine the cream cheese, butter, vanilla, and powdered sugar, mixing until smooth.

    Ingredients for cream cheese frosting.

    Frost the zucchini cream cheese muffins and enjoy!

    Print

    Zucchini Muffins with Cream Cheese Frosting

    Zucchini Muffins with Cream Cheese Frosting
    Print Recipe
    Pin Recipe

    Healthy zucchini cream cheese muffins with a zesty hint of cinnamon and nutmeg.

    • Author: Kathleen
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 12 muffins
    • Category: Bakery
    • Method: Baking
    • Cuisine: American

    Ingredients

    For the Zucchini Muffins:
    1 ¾ cup all purpose flour
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    ½ teaspoon salt
    2 large eggs
    ⅔ cup brown sugar
    3 tablespoons coconut oil, melted
    ½ cup plain Greek yogurt
    1 teaspoon vanilla extract
    1 cup zucchini, grated and squeezed to eliminate extra liquid

    For the Cream Cheese Frosting:
    4 ounces cream cheese, room temperature
    4 tablespoon unsalted butter, room temperature
    ½ teaspoon vanilla extract
    ½ cup powdered sugar

    Instructions

    For the Zucchini Muffins:
    1.  Preheat oven to 350°F. Line a muffin tin with paper liners and give them a little squirt of non-stick spray.
    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 ¾ 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!

    Notes

    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

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