Sweet Zucchini Muffins With Greek Yogurt Frosting | Fluffy and Moist

This zucchini muffin recipe can easily pass for cupcakes and is the perfect way to sneak in a serving of veggies (or two). Keep reading to learn how to make these little bites of – healthy – heaven.

Looking for a sweet muffin recipe that is also healthy? These Sweet Zucchini Muffins With Greek Yogurt Frosting are fluffy and moist–and the answer to adding more vegetables to your day!

Are you looking for an extra-healthy start to the day that also tastes sweet and satisfying? Well, your search is over. The answer is here in these muffins. I’m not kidding when I say this easy breakfast or snack idea is good for you. After all, they’re full of zucchini. And if you have a garden at home with a bumper crop, what better way to put it to good use?

One thing I like about these sweet zucchini muffins is the moistness factor. Adding this green vegetable to the muffin batter guarantees a muffin sure to please. The whole process to make the muffins is easy–you just need to follow a few simple steps and…voila! Sweet Zucchini Muffins With Greek Yogurt Frosting. Ah-mazing!

Overhead close up image of 4 zucchinis, whole and unpeeled, lying on the counter.

Are Zucchini Muffins Healthy?

Zucchini muffins are not only delicious but yes, healthy! Zucchini has a lot of good things in it and adding this green vegetable to the muffins tucks that goodness right inside. Let’s look at zucchini:

The frosting on these beauties is also good for you (3 simple ingredients, folks!), seeing that it’s made with full-fat Greek yogurt. Besides being high in calcium and protein, Greek yogurt has tons of benefits that you can read about here.

Overhead image of the zucchini being added to the batter in the clear glass bowl for sweet zucchini muffins.

How To Make Sweet Zucchini Muffins

Want to know how to make the best sweet zucchini muffins? Follow my tips!

  • Fresh ingredients: Always work with the freshest of ingredients. Check your flour and spices for freshness (store them properly).
  • Leave the skin on: Part of the goodness of zucchini muffins comes from the skin. Don’t peel the zucchini before grating. Instead, take advantage of the extra nutrients.
  • Grate the muffins: You can use a hand grater or a food processor. Either one works!
  • Leave the liquid: Don’t squeeze the liquid out of the zucchini. It adds to the moisture of the muffins.
  • Blend carefully: You’ll mix the dry and the wet ingredients separately. When you combine to blend, Don’t overmix the batter. Blend carefully to just mix in the flour. Overmixing results in a dry finished product.
  • Divide batter evenly: I fill the muffin tins evenly to get the same sized muffin, which is cooked consistently. An ice cream scoop works well!
  • Test for doneness: Follow the baking times and test that a toothpick, when inserted, comes out clean. Don’t overbake!
  • Cool: Let the muffins cool for 5-10 minutes before removing them from the tin to finish cooling on the rack.
  • Add frosting: The Greek yogurt frosting can be spread over the muffins once they are cooled.
Close up view of the baked sweet zucchini muffins in the muffin tin.

Can You Taste Zucchini In Zucchini Bread or Zucchini Muffins?

I don’t find that you taste the zucchini at all when using it in baked goods. As I said, it’s an easy way to add a boost of nutrients to your muffin. You will see flecks of green in the finished product, but that will just serve as a reminder of the nutrition you’ve added to these delicious muffins.


I’ve also got a recipe for chocolate zucchini bread you’ll absolutely love. It’s super-rich because it’s made with coconut oil and unsweetened applesauce. You gotta love all of those tastes–moist zucchini, yummy applesauce, and good for you coconut oil.

Image of a glass bowl containing the Greek yogurt frosting, with a hand holding a spoon dipping into the bowl.

How Long Do Sweet Zucchini Muffins Last?

Not long at my house! But seriously, these sweet zucchini muffins keep in the fridge for up to 4 days. Keeping them longer than that means the muffin may dry out and the frosting could change consistency.

View of the baked zucchini muffins, some of them on the cooling rack and some off, ready to be frosted.

How Do You Store Sweet Zucchini Muffins?

First off, I find that these muffins are best eaten within 4 days as I mentioned above. I store them in a glass airtight container in the fridge. These muffins also freeze really well! If (and it’s a big if) you have leftovers, place them in a reusable freezer bag to eat within 3 months. Thaw in the fridge overnight and enjoy them in the morning as a super-nutritious start to the day.

View of frosted sweet zucchini muffins ready to eat.

More Delicious Muffin Recipes

You’ve got to love muffins of every type. I sure do! Look at some of my favorite recipes and choose your next muffin to try.

This post contains affiliate links to products I use regularly and highly recommend.

5 from 1 vote
Sweet Zucchini Muffins With Greek Yogurt Frosting
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
 

This zucchini muffin recipe can easily pass for cupcakes and is the perfect way to sneak in a serving of veggies (or two). Keep reading to learn how to make these little bites of – healthy – heaven.

Categories: Dessert, Sweets
Difficulty: Easy
Keyword: sweet pea cupcakes, zucchini cupcakes, zucchini cupcakes recipe
Servings: 12
Calories: 176 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
Wet Ingredients
  • 1/3 cup coconut oil, melted and cooled (plus more for greasing pan)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
Dry Ingredients
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 zucchini (10 ounces, 1 1/2 cups), coarsley grated
For the frosting
  • 2 cups full-fat plain Greek yogurt
  • 4 tbsp maple syrup
  • 2 tsp pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with liners.

  2. In a large mixing bowl, combine the wet ingredients.  Stir to combine.

  3. In a separate mixing bowl, whisk together the dry ingredients.

  4. Add the dry ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.

  5. Add the shredded zucchini, and fold into the mixture.

  6. Divide batter into prepared tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.

  7. Remove from the oven and let cool completely.

  8. While muffins are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.

  9. Once the muffins are cooled, spread the frosting over the top of the muffins.

  10. To store, refrigerate in a glass airtight container for up to 4 days.

Nutrition Facts
Sweet Zucchini Muffins With Greek Yogurt Frosting
Amount Per Serving (1 muffin)
Calories 176 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 29mg10%
Sodium 134mg6%
Potassium 196mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 10g11%
Protein 6g12%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

13 thoughts on “Sweet Zucchini Muffins With Greek Yogurt Frosting | Fluffy and Moist

  1. Excited to try this. Made them the other day but they were a fail. I wasn’t thinking clearly, because I know better, but the bake time in the recipe is way too long. At 30 minutes they were completely over baked, would of been bricks at 40-45. I bake enough that I know better than to cook a cupcake that long, not sure where my brain was that day.. I would suggest you modify the bake time on these.

  2. Hi Lacey,

    I would like to thank you for posting such a delicious and wonderful recipe! I have been hunting for the “perfect” zucchini cupcake recipe, where I definitely found it here.

    Thank you so much once again!

    Happy cooking and baking 🙂

  3. Hi Lacey … I was curious if I could substitute Agave Nectar for the brown sugar and confectioners’ sugar?
    Also, how do you think the frosting would turn out if I used a non-dairy cream cheese…?

    Love to know your thoughts,
    Dairy & refined sugar-free Robin 🙂

    1. Hi Robin! Very good questions! Unfortunately, I am not an expert with substituting those specific ingredients in my recipes. I think it would definitely be tricky, but mostly possible, to substitute all those ingredients, though I don’t know at what proportions. I would think the confectioners sugar would be tricky to substitute, as it is what makes the frosting harden. I wish I could be of more assistance, but I’d love to know if you try it out and how it goes! Good luck!

  4. I just made these with my sister and we ate the whole batch! We added orange zest to the batter and orange juice to the icing for extra flavor and they were fab!

    1. Hi Nicole, thanks for stopping by! If you like zucchini bread, you’ll like these muffins/cupcakes too. Perfect for a road trip indeed….but minus the frosting cuz it gets too messy 🙂

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