Name: Lemon Zucchini Cupcakes Recipe
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 12
Cuisine: American
Ingredients: 2 eggs; ¾ cup sugar; ⅓ cup canola oil; 2½ tbsp lemon juice; 2 tsp lemon rind; ⅓ cup milk; 1 tsp Almond Extract; 1½ tsp baking powder; ½ tsp Baking Soda; 1⅔ cup flour; ½ tsp salt; 1½ cups zucchini

Lemon Zucchini Cupcakes Recipe

Christy Hall Modified: February 19, 2024

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

Serves:

Ingredients

2eggs
¾cupsugar
⅓cupcanola oil
2½tbsplemon juice
2tsplemon rind,from one lemon
⅓cupmilk
1tspalmond extract
1½tspbaking powder
½tspbaking soda
1⅔cupflour
½tspsalt
1½cupszucchini,shredded

Instructions

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!