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1
Heat oven to 350u00b0F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside.
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2
Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
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3
Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
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4
Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
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5
In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined.
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6
Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
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7
Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
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8
Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting.
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9
For the Frosting:.
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10
Combine all ingredients and beat at low speed until sugar is incorporated.
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11
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
