• Sumo

These cupcakes are full of bold flavors from the quinoa to the greek yogurt frosting. The zucchini helps to add a little balance and keep some moisture so they don’t come out dry.

Quinoa-Zucchini Cupcakes with Greek Yogurt Frosting Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes


  • 1 Cup Wheat Flour
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar, packed
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Baking Powder
  • Pinch of Salt
  • 1/4 Teaspoon Baking Soda
  • 2 Tablespoons Egg Replacer
  • 1 Tablespoon Water
  • 1/4 Cup Milk
  • 1 Cup Quinoa, cooked
  • 1 Cup Zucchini, shredded
  • 1/2 Cup Applesauce
  • 1/4 Cup Canola Oil
  • 1 Teaspoon Vanilla
  • 6 oz Plain Greek Yogurt
  • 1 Tablespoons Agave Nectar
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Lemon Peel, finely shredded


  1. Preheat the oven to 350?F and coat a 12 cup muffin tin with non-stick cooking spray.
  2. Stir together the flour, sugar, brown sugar, cinnamon, baking powder, salt, baking soda and egg replacer in a large bowl.
  3. In a medium bowl combine the water, milk, quinoa, zucchini, applesauce, canola oil, and vanilla, stirring to make sure that it’s evenly combined.
  4. Add the quinoa mixture to the flour mixture and stir until everything is just moist. Carefully spoon the mixture into the muffin tin until about 3/4th’s full and bake for 20 minutes.
  5. Cool in the muffin tin on a wire rack for about five minutes, then loosen and remove. Let cool completely; about one hour.
  6. To make the frosting, whisk together the yogurt, agave nectar, vanilla and lemon peel until smooth.
  7. Frost cupcakes with frosting, serve and enjoy!