Zucchini Muffins with Cream Cheese Icing

A couple of years ago, my family decided to grow our first garden.


While it was a lot of hard work, especially considering we had to dig up all the grass in the area by hand, eventually we succeeded in growing a beautiful bounty of vegetables.

The most prosperous of our vegetables was our zucchini. I can’t tell you how many batches of zucchini bread and zucchini muffins I made that summer; trust me when I say we had zucchini to spare.

Before this summer, I had never even tried zucchini. However, I soon fell in love with the buttery taste the squash would give any bread or muffin it was baked into, as well as the moistness of any baked good we put it in! Zucchini has this crazy quality, where it makes any recipe you include it in instantly more delicious. (Or is that just me??)


These Zucchini Muffins are no different. While they don’t include any butter, white sugar, or even all purpose flour, they taste just as good (if not better) than classic highly processed zucchini bread. This recipe is gluten and dairy free, as well as relatively low in calories, even including the icing!

Now let’s talk about that icing. If you’ve never had zucchini muffin with cream cheese icing, you’re seriously missing out. The cream cheese adds a tangy flavor (especially with added juice) to the recipe that perfectly balanced out the sweetness of the muffins. And, I men come on, who can resist a good dollop of icing!? 😉

Although our garden didn’t fare as well this year, I can promise you my house was still filled with Zucchini goodness!


(Luckily, our neighbor had zucchinis to spare!)

Zucchini Muffins with Cream Cheese Icing


  • 1 1/2 c old fashioned oats
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1 tbs cinnamon
  • 1 tsp vanilla
  • 1 tbs apple cider vinegar
  • 2 c shredded zucchini, strained and patted down
  • 1 egg
  • 1/2 c stevia
  • 1/2 c coconut sugar
  • 3 tbs melted coconut oil
  • 1/3 c milk of choice (I used almond milk)


  • 1/3 c cream cheese (I used Tofutti as a dairy free option)
  • 1 tbs melted coconut oil
  • 1/2 tsp vanilla extract
  • 1 1/2 tbs agave nectar
  • 1 tsp lemon juice

Preheat oven to 350°F. Line a cupcake tin with cupcake liners and grease lightly. Process the oats in a food processor or blender until they’ve reached the consistency of flour. Pour into a large mixing bowl, then add coconut flour, baking soda, and xanthan gum and stir until combined. Add vinegar, egg whites, stevia, sugar, coconut oil, and cinnamon and stir until completely combined. Fold in zucchini. Scoop zucchini muffin mix into greased cupcake liners, filling about 2/3 the way full. Bake for 22-25 minutes, or until a toothpick comes out clean.

While muffins are cooling, add Greek yogurt, cinnamon, and agave to a small bowl and whisk together until combined. Once muffins are cool, spoon about 1 tbs of the glaze onto each. Serve immediately, or store in the freezer (up to 2 week) or refrigerator (up to 4 days).

Nutritional Information (from myfitnesspal.com)

Calories: 133

Fat: 6g

Carbs: 18g

Protein: 2g

(Yields 15 muffins)

Nutrition information calculated including the icing. If you choose not to include, the nutrition info for one plain muffin is as follows: 107 calories, 4g fat, 16g carbs, 2g protein.

Nutrition information calculated for the icing using Tofutti Dairy Free Cream Cheese and reads as follows: 26 calories, 2g fat, 2g carbs, 0g protein.


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