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Baked Goods

Spiced Zucchini Muffins with Yogurt Frosting
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
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Spiced Zucchini Muffins with Yogurt Frosting

Spiced Zucchini Muffins with Yogurt Frosting

Spiced Zucchini Muffins with Yogurt Frosting
  • Servings:Makes 12 muffins
  • Prep Time:30 minutes
  • Cook Time:25 minutes
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.
Source: Hannaford fresh Magazine, July - August 2018