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.
Preheat the oven to 350 degrees F.
Mix together the baking powder, baking soda, flour and salt in a small bowl.
Combine the eggs, sugar, oil, lemon juice, milk, lemon rind, and almond extract in a large bowl.
Stir in the dry ingredients into the wet mixture until well combined.
Stir in the zucchini.
Line a cupcake pan with papers, then fill each well ⅔ full.
Bake for 15 to 17 minutes or until a toothpick comes out clean.
Cool on a wire rack.
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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