DESCRIPTION OF ZUCCHINI QUINOA BLISS CUPCAKES
Zucchini Quinoa Bliss Cupcakes are a delightful treat that marries health with flavour. Featuring a moist base of zucchini and quinoa, these cupcakes are sweetened naturally with raw and brown sugars, spiced with cinnamon, and topped with a luscious Greek yoghurt frosting. Perfect for those who are health-conscious but still crave a touch of sweetness, these cupcakes offer a guilt-free indulgence.
RECIPE CATEGORY
- Desserts, Snack
SERVING SIZE
- Serves 15
CUISINE
- American, Health-Conscious
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Health and Wellness Celebrations, Casual Gatherings, Afternoon Tea
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, Low Fat, Low Sodium, Vegetarian
DISH TYPE
- Cupcake
INGREDIENTS FOR ZUCCHINI QUINOA BLISS CUPCAKES
- 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 extract
For the Greek Yogurt Frosting:
- 6 oz plain fat-free Greek yogurt
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1 tsp grated lemon peel (for garnish)
FULL NUTRITIONAL INFORMATION
- Calories: Approx 150 per serving
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 150mg
- Carbohydrates: 27g
- Fiber: 2g
- Sugars: 11g
- Protein: 4g
PREPARATION FOR ZUCCHINI QUINOA BLISS CUPCAKES
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Mix dry ingredients: In a large bowl, combine whole wheat flour, raw sugar, brown sugar, cinnamon, baking powder, salt, and baking soda.
- Combine wet ingredients: In another bowl, whisk together eggs, almond milk, cooked quinoa, shredded zucchini, applesauce, and vanilla extract.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill and bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
- Prepare the frosting: Mix Greek yoghurt, honey, and vanilla until smooth. Chill until the cupcakes are ready to be frosted.
- Frost and garnish: Once cupcakes are cooled, frost them with Greek yoghurt mixture and sprinkle grated lemon peel on top.
PREP TIME
- 15 minutes
COOKING TIME
- 25 minutes
TIPS FOR ZUCCHINI QUINOA BLISS CUPCAKES
- Ensure your quinoa is well-cooked and fluffy to avoid dense cupcakes.
- Squeeze excess moisture from the zucchini to keep the batter from becoming too wet.
VARIATIONS
- Chocolate Chip Zucchini Cupcakes: Add 1/2 cup of mini chocolate chips to the batter for a sweet twist.
- Carrot Zucchini Cupcakes: Replace half of the zucchini with a grated carrot for additional flavour and texture.
PREPPING AND STORAGE GUIDE FOR ZUCCHINI QUINOA BLISS CUPCAKES
- Store frosted cupcakes in the refrigerator for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months; thaw and frost before serving.
Indulge in these Zucchini Quinoa Bliss Cupcakes, where taste and health are baked into every bite!