Lemon Zucchini Cupcakes Recipe

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Christy Published: December 18, 2020 Modified: June 1, 2021

How To Make Lemon Zucchini Cupcakes

These rich and flavorful zucchini cupcakes makes the perfect dessert after a big meal! It’s refreshing and also loaded with tangy lemon.

Preparation: 15 minutes
Cooking: 21 minutes
Total: 36 minutes



  • 2eggs
  • ¾cupsugar
  • cupcanola oil
  • tbsplemon juice
  • 2tsplemon rind,from one lemon
  • cupmilk
  • 1tspalmond extract
  • tspbaking powder
  • ½tspbaking soda
  • 1⅔cupflour
  • ½tspsalt
  • cupszucchini,shredded


  1. Preheat the oven to 350 degrees F.

  2. Mix together the baking powder, baking soda, flour and salt in a small bowl.

  3. Combine the eggs, sugar, oil, lemon juice, milk, lemon rind, and almond extract in a large bowl.

  4. Stir in the dry ingredients into the wet mixture until well combined.

  5. Stir in the zucchini.

  6. Line a cupcake pan with papers, then fill each well ⅔ full.

  7. Bake for 15 to 17 minutes or until a toothpick comes out clean.

  8. Cool on a wire rack.

  9. Serve with desired frosting, and enjoy!


  • Calories: 184.28kcal
  • Fat: 7.19g
  • Saturated Fat: 0.84g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.17g
  • Polyunsaturated Fat: 1.94g
  • Carbohydrates: 27.06g
  • Fiber: 0.67g
  • Sugar: 13.42g
  • Protein: 3.11g
  • Cholesterol: 27.34mg
  • Sodium: 162.76mg
  • Calcium: 59.93mg
  • Potassium: 82.48mg
  • Iron: 0.47mg
  • Vitamin A: 16.14µg
  • Vitamin C: 4.43mg
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