Lemon Zucchini Cupcakes

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How to Make Lemon Zucchini Cupcakes


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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!

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 Zucchini Cupcakes

If you’ve never baked with zucchini before, it’s something you absolutely MUST try!

Ingredients:

  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 2 1/2 tablespoons lemon juice
  • rind from one lemon (approx. 2 teaspoons)
  • 1/3 cup milk
  • 1 teaspoon almond extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 2/3 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded zucchini

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients in a small bowl.
  3. Combine eggs, sugar, oil, lemon juice, milk, rind, and extract in a large bowl. Stir in dry ingredients until well combined.
  4. Stir in zucchini.
  5. 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.
  6. Serve with cream cheese frosting or lemon buttercream. (I used Lemon Buttercream)

©Holly Nilsson for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

More Recipes You’ll Love

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

Lemon Zucchini Cupcakes! These delicious Lemon Zucchini Cupcakes are so moist and fluffy! Paired with an incredible lemon buttercream, these are the best zucchini recipe yet!

Holly

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!

41 comments on “Lemon Zucchini Cupcakes”

  1. Thank you SOOOO much, this recipe won me first place in my neighborhood baking competition. I loved this and this is the recipe I look to for all my family get togethers as well.

  2. I made it a little while ago and they are delicious.  I made a lemon and basil buttercream frosting and it gives it a little oomph.  They are soft and have a gorgeous texture.  I will be making these over and over.  Very easy and absolutely divine!

  3. Love the Zucchini Lemon cupcakes. Added blueberries….Yum:) Also made the Chocolate Fudge and liked as well.

  4. Any chance you have the nutritional values? Calories, fat, protein, carbs?

  5. I made these muffins with gluten free Cup4Cup flour and they were great!

  6. This is by far my favorite cupcake recipe ever!

    I do make a few tweaks however…

    My sister is allergic to egg, so I substitute 1/2 a cup of unsweetened applesauce (this substitution requires about 1/4 tsp additional baking powder). Because of the natural sweetness of the applesauce (even unsweetened), I also cut down on the added sugar, and only add a 1/2 cup.

    I’ve found that the applesauce gives these cupcakes a super moist consistency. No one misses the eggs!

    I have also started adding a 1/2 pint of fresh blueberries! Rinsed, and lightly dusted in flour to keep them from sinking in the batter, the blueberries add an additional summer sweetness! 

    And then of course, my super top secret ingredient. I substitute the fresh lemon juice for the same amount of (homemade!) limoncello! 

    These are divine, and my newest favorite summer treat! People pretty much ask me for these cupcakes (topped in limoncello infused buttercream), ever chance they get! 

  7. So you don’t peel zucchini when you cook with it, right?

  8. The zucchini, did you drain it after it was frozen? I find it gets watery. Also what iccing recipe did you use?

  9. Made these today! Wow…so fresh, light and just yummy!

  10. Can I chop the zucchini in a food processor rather than shred it

  11. Is it possible to convert these to mini cupcakes? Same cooking temp, but obviously lower the cooking time? Maybe 10 to 12 minutes? Thanks.

  12. Can I use a loaf pan instead of cupcake tin

  13. These are amazing! Made them last night to bring to work with me today, gave one to my 8 year old who has a strong dislike for lemon anything. He gobbled this right up and said he would have another later.

    I used half white and half wheat flour(simply because I ran out of ap white flour) and they still came out very light and simply amazing. And I used unsweetened Almond milk.

    These are amazing! Thank you for sharing this recipe!

  14. I just made this delightful cupcake, the only concern I have is the lemon buttercream is really runny. What should I do next time ?

    • You might try adding less lemon juice (you didn’t specify how much you added). If you used light cream cheese it can often cause a runnier texture. If it’s soft (and not too runny) you can refrigerate it for a little while as well.

  15. Hi Holly thank you for this recipe . Baked them this afternoon, it’s moist & yummy. Will definitely bake them again. This recipe is real keeper. Thanks once again.

  16. This is something good”” “LEMON ZUCCHINI CUPCAKES” Stunning… looks so tasty… going to attempt it soon at home for my children.. they will love this..thanks for sharing such a rich recipe..!!

  17. Lemon cupcakes.. Sounds very Lavish.. hope taste even more delicious.. gonna try it soon..:)

  18. Sorry, lemon rind? Do you chop it, grate it (zest) , food process?

  19. Wow…looks so delicious… gonna try it soon at home for my kids.. they will definitely love this..thanks for sharing such a lavish recipe..!!

  20. @Holly

    I’m currently making these and inquisitive about the milk. Where does this fixing come into play?

    regards
    rakhi

  21. I’m in the process of making these and curious about the milk. Where does this ingredient come in to play?

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