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Spiced Zucchini Muffins with Yogurt Frosting

  • Servings:

    Makes 12 muffins as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    25 minutes


2 zucchini (about 10 oz.)
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1/3 cup honey
8 oz. Neufchatel cheese, softened
1/2 cup plain low-fat Greek yogurt
1/2 cup confectioners' sugar
Spiced Zucchini Muffins with Yogurt Frosting


1. For the muffins: Place a rack in center of oven and heat to 350 degrees. Grease a 12-cup muffin tin or line with muffin liners. Shred zucchini on the large holes of a box grater (you should have about 2 unpacked cups). Transfer to a clean kitchen towel, gather ends, and twist to wring out liquid.
2. In a large bowl, whisk flours, pie spice, baking powder, baking soda, and salt until combined. In a medium bowl, whisk eggs, brown sugar, oil, honey, and shredded zucchini until combined and creamy; add mixture to dry ingredients and stir just until combined.
3. Fill each muffin cup two-thirds to the top with batter and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let muffins cool in pan 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.
4. For the frosting: Beat Neufchatel cheese, yogurt, and confectioners' sugar in a large bowl with an electric mixer on medium until thick and creamy, about 2 minutes. Using a butter knife, spread frosting evenly over muffins.
Source: Hannaford fresh Magazine, July - August 2018


Nutritional Facts
Servings Makes 12 muffins
Base Nutrients
Calories 290 kcal (15%)
Calories from Fat 135
Total Fat 15 g (23%)
Saturated Fat 4 g (18%)
Cholesterol 45 mg (15%)
Sodium 280 mg (12%)
Total Carbohydrates 35 g (12%)
Dietary Fiber 1 g (4%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a