Lemon Zucchini Cupcakes
If you’ve never baked with zucchini before, it’s something you absolutely MUST try!
Foto: 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
-
Preheat oven to 350°F.
-
Mix together dry ingredients in a small bowl.
-
Combine eggs, sugar, oil, lemon juice, milk, rind, and extract in a large bowl. Stir in dry ingredients until well combined.
-
Stir in zucchini.
-
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.
-
Serve with cream cheese frosting or lemon buttercream. (I used Lemon Buttercream)
Nutrition Facts (per serving)
184
kkal
Protein
3g
(8%)
Carbs
27g
(73%)
Fat
7g
(19%)
Macronutrients
Calories1849% DV
Protein3g6% DV
Carbs27g9% DV
Fat7g11% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 12.200
Per Serving
Rp 1.017/serving
🏠 Save ~Rp 24.400 compared to buying!
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large eggs | 2 | - | - |
| granulated sugar | 0.75 cup | - | - |
| vegetable oil | 0.333 cup | - | - |
| fresh lemon juice | 2.5 tablespoons | - | - |
| lemon zest | 2 teaspoon | - | - |
| milk | 0.333 cup | - | - |
| almond extract | 1 teaspoon | - | - |
| baking powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| all-purpose flour | 1.667 cup | - | - |
| salt | 0.5 teaspoon | - | - |
| zucchini | 1.5 cups | - | - |
*Estimated market prices, may vary by region
Source: Spend With Pennies
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