Lemon Zucchini Cupcakes


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whole zucchini lemon cupcake

If you’ve never baked with zucchini before, it’s something you absolutely MUST try!  You can’t taste the flavor of zucchini in your baking but it makes your baking so moist and amazing… the kids will never know!  I’ve used it in everything from brownies to bread!

zucchini lemon cupcake with bite taken out

I had a massive zucchini given to me this year (it was 7.5 lbs, check it out here) and I grated and froze a lot of it (more on how to freeze zucchini here).  I ended up with a whopping 26 cups of shredded zucchini and this was one of my favorite things I made with it!  I made these 3 times within a week…  LOL, they were pretty popular in our household!  (In fact, I served them to myself on my birthday)!

lemon cupcakes with lemon slices

frosted Lemon Zucchini Cupcakes
4.62 from 13 votes
Review Recipe

Lemon Zucchini Cupcakes

Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 cupcakes
Author Holly Nilsson
Course Dessert
Cuisine American
If you’ve never baked with zucchini before, it’s something you absolutely MUST try!

Ingredients

  • 2 eggs
  • ¾ cup sugar
  • cup canola oil
  • 2 ½ tablespoons lemon juice
  • rind from one lemon approx. 2 teaspoons
  • cup milk
  • 1 teaspoon almond extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ⅔ cup flour
  • ½ teaspoon salt
  • 1 ½ cups zucchini shredded

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Instructions

  • 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 Information

Calories: 184, Carbohydrates: 27g, Protein: 3g, Fat: 7g, Cholesterol: 27mg, Sodium: 158mg, Potassium: 132mg, Sugar: 13g, Vitamin A: 85IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg
Keyword Lemon Zucchini Cupcakes

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* Lemon Buttercream * Cream Cheese Frosting * Boston Cream Pie Parfaits *

Lemon Zucchini Cupcakes with lemon for garnish and a title

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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