Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

Running the risk of sounding like a broken record, I am once more here to sing the praises of my new-found best friend: courgettes (or zucchini to your guys over the water). Seriously, if you have never considered using the wonder vegetable in your cakes or muffins, think again! There is nothing else I can think of that makes cakes as soft and…..wait for it….the “m” word….as these humble green vegetables!

Made with just a hint of the spice traditionally used in Easter baking, topped off with a surprisingly delightful cream cheese frosting (also with a little spice), these spiced zucchini muffins with cream cheese frosting are seriously one of the best I have ever tasted. Yes, seriously. And I’ve done a heck of a lot of research to back this up! Don’t miss out – see for yourselves!

Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

There is something totally irresistible and complementary about the soft cake and scrummy icing! I also love how these look – the tiny specks of brown from the spice add a really pretty dimension.

However, if you don’t fancy going to the trouble of frosting them, a sprinkle of icing sugar would work perfectly! Obviously, the muffins are low fat without the frosting. Adding it will naturally increase the amount of fat involved.

On a side note, these should have had currants, but I accidentally forgot to put in them in – add some, they’d be great!

Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

These measurements make 12 really good-sized muffins, and produce enough frosting for six (you will need to double the amount of ingredients to ice all 12).

Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

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  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup vanilla yoghurt (you could use plain)
  • 75g (1/4 cup + 2 tablespoons) white sugar
  • 60g (1/3 cup) brown sugar
  • 185g (1½ cups) plain (all-purpose) flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 teaspoon mixed spice
  • 1/2 teaspoon salt
  • 1 cup of courgettes (around half a medium-sized courgette) - squeeze excess liquid out using kitchen paper.
  • Frosting:
  • 50g full-fat cream cheese
  • 150-200g (1½-2 cups) icing sugar
  • 30g (2 tablespoons) butter (softened)
  • ¼ teaspoon of mixed spice


~ Pre-heat oven to 170°C (325°F).

~ In a bowl, beat the eggs, adding the oil, brown and white sugar, along with the yoghurt. Sift together the flour, baking powder, soda, salt, and mixed spice, then combine with the wet ingredients. Gently add the courgettes and stir until just combined.

~ Bake in the middle of the oven for around 17-20 minutes, until an inserted skewer or toothpick comes out clean.

~ Leave to cool completely on a wire rack.

~ Beat the butter and cream cheese together until light and fluffy. Sift 100g (1 cup) icing sugar with the mixed spice and add to the butter mixture. Gradually add more icing sugar until it reaches a piping consistency. Decorate the muffins and enjoy!


If you like muffins, here are two more recipes for you to drool over:

Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

Gluten Free Brown Sugar Blueberry Muffins with a Greek Yoghurt Drizzle



Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)


Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

11 thoughts on “Spiced Zucchini Muffins with Cream Cheese Frosting (reduced fat)

  1. Yep, I like courgettes in cake too, good for that moisture factor - and feel virtuous for eating one of your 40 a day (or whatever it is we're supposed to eat now). Not in season here in the UK until late summer/Autumn, so I'll save my experiments till then.

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