Zucchini Muffins with Mascarpone Frosting

Zucchini Muffins with Mascarpone Frosting

Moist and scrumptious zucchini muffins are topped with a sweet swirl of mascarpone cream for the perfect way to start your morning!

September’s Improv Challenge ingredients are Zucchini and Brown Sugar. Zucchini is on my husband’s list of dreaded veggies…so I had to think what my daughter would eat. She does enjoy my zucchini bread so I transformed that recipe into muffins and gilded the lily with a dollop of Mascarpone icing. Who wouldn’t want to start the day with one of these beauties???? It’s a muffin, not a cupcake, so it’s perfectly legal for breakfast, people! Right? Katie was a fan, so I know these were winners.

Ingredients

  • 1 pound zucchini, unpeeled and grated
  • ¾ cup plus 2 tablespoons sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • ¼ cup plain Greek yogurt
  • 2 eggs
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • 6 tablespoons butter, melted and cooled
  • ½ cup butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • ⅓ cup Mascarpone cheese
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
Read the whole recipe on That Skinny Chick Can Bake