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Zucchini Almond Cupcakes

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 24 cupcakes 1x


My zucchini almond cupcakes are made with Greek yogurt in the batter and frosting. Quite possibly my all-time favorite cupcake. And cute too!




  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 cup plain Greek yogurt
  • 2 cups grated zucchini
  • 3 cups flour
  • 1/2 tsp. baking powder
  • 3/4 teaspoon cinnamon
  • 1 tsp. allspice
  • 1 tsp. baking soda
  • 1 tsp. salt


  • 8 ounces softened cream cheese with Greek yogurt
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla


  • 1 cup sliced almonds
  • White candy pearls



  1. Preheat oven to 350 degrees.
  2. Cream together sugar and oil. Beat in the eggs one at a time. Add vanilla, yogurt, and zucchini.
  3. In a medium bowl, mix together flour, baking powder, cinnamon, allspice, baking soda, and salt.
  4. Add dry ingredients into wet ingredients with mixer on low speed.
  5. With an ice cream scoop, fill each baking cup 3/4 full.
  6. Bake at 350 degrees for 25-27 minutes. Test for doneness by poking a toothpick into the center of the cupcake to see if it comes out clean.


  1. Beat cream cheese until smooth, gradually adding powdered sugar until smooth on low speed. Add vanilla and heavy cream, and beat until fluffy.