Chocolate, Almond, Zucchini Muffins with Greek Yogurt Frosting

My typical summer baking project has always been chocolate zucchini bread. It’s the kind of treat that tastes delicious while allowing you to believe you are eating a bit healthier since there is a vegetable in there. Truth be told, there is still a full cup of sugar and ½ a cup of chocolate chips in these puppies but who’s counting anyway. Since the Mr. always requests frosting but hates cream cheese (my go to for frosting fruit and veggie based cakes) I decided to give a Greek yogurt frosting a go. I will say the frosting came with mixed results (quite runny) but the taste of the entire endeavor was spectacular so here you have it… Chocolate, Almond, Zucchini muffins with Greek Yogurt Frosting.

Muffins

2 C grated zucchini

1 C all purpose flour

½ C Almond flour

1/3 C unsweetened cocoa powder

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ tsp cinnamon

½ C safflower oil (or your light oil of choice)

1/3 C white sugar

1/3 C light brown sugar

2 eggs

1 tsp pure vanilla extract

¾ C chocolate chips

Beat oil, sugars, eggs and vanilla until blended. Fold in grated zucchini and then slowly incorporate dry ingredients until everything is well mixed. Pour 1/3 C of mixture into each cupcake tin and bake at 350 for 40 minutes or until you can insert a toothpick into the center of the muffins and it comes out clean.

Greek Yogurt Frosting

This frosting creates a tangy, sweet topping for your muffins but does not harden well so while it was tasty I would love some ideas on how to stiffen it up a bit. Anyone got ideas for me??

½ C Greek Yogurt

½ C powdered sugar

½ tsp pure vanilla extract

Blend together and then refrigerate until you are ready to frost and serve the muffins.