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)!

frosted Lemon Zucchini Cupcakes
4.45 from 9 votes
Review Recipe


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!


  • 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

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  • Preheat oven to 350 degrees.
  • 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 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!

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About the author


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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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