Lemon Zucchini Cupcakes

If you’ve never baked with zucchini before, it’s something you absolutely MUST try!

⏱️ 36 min 🔪 Prep: 15 min 🔥 Cook: 21 min 📊 Medium ⭐ 4.8 (24) 👁️ 14 views
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Lemon Zucchini CupcakesFoto: Spend With Pennies

Ingredients

12 servings
  • 2 large eggs
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 ½ tablespoons fresh lemon juice
  • 2 teaspoon lemon zest (about 1 lemon)
  • ⅓ cup milk
  • 1 teaspoon almond extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ⅔ cup all-purpose flour
  • ½ teaspoon salt
  • 1 ½ cups zucchini (finely shredded)

Steps

  1. Preheat oven to 350°F.

  2. Mix together dry ingredients in a small bowl.

  3. Combine eggs, sugar, oil, lemon juice, milk, rind, and extract in a large bowl. Stir in dry ingredients until well combined.

  4. Stir in zucchini.

  5. Line a cupcake pan with papers. Fill each well 2/3 full and bake for 15-17 minutes or until a toothpick comes out clean. Cool on a wire rack.

  6. Serve with cream cheese frosting or lemon buttercream. (I used Lemon Buttercream)

Nutrition Facts

Macronutrients

Calories184
Protein3g
Carbs27g
Fat7g
#highly rated#lemon zucchini cupcakes#american
Source: Spend With Pennies

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