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
4.79 from 23 votes↑ Click stars to rate now!
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Lemon Zucchini Cupcakes

If you’ve never baked with zucchini before, it’s something you absolutely MUST try!
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 cupcakes
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  • 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


  • 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)
4.79 from 23 votes

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

More Recipes You’ll Love

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

Lemon Zucchini Cupcakes with lemon for garnish and a title


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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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Recipe Rating


    1. If you found them dry they are likely overbaked. You want to bake them just until a toothpick comes out clean.

    1. I haven’t tried this recipe in a cake pan. If you do try it, I think you’d need a smaller pan (9×9 perhaps). Let us know how it goes if you try it!

    1. If it is super liquidy you can drain the liquid but I wouldn’t recommend squeezing the juice out before adding it to the recipe.

    1. I’ve been making this recipe for a couple years. My sister is allergic to egg. I substitute 1/4 cup of smooth unsweetened applesauce per egg (so 1/2 cup total), and about 2 additional heaping tbs of flour. I’ve had no issues with this substitution, although mine take a few extra minutes to cook than the recipe calls for (but I couldn’t say if that’s the applesauce or my crappy oven).

  1. Made the cupcakes and they are wonderful! I doubled the zest in the cupcake and the icing and left out the almond. Can this recipe be doubled?5 stars

  2. Changed these put 1 tablespoon lemon extract 1 1/2 tablespoons lemon juice left out almond extract put 1 teaspoon lemon extract in cream cheese frosting might have put 2 teaspoons tasted it thought it needed more really good my 103 year old mom ate 2

  3. Just made these cupcakes today for my son. He loves lemon.
    These are CRAZY GOOD! I did use Coconut oil, that was my only change.
    Made the lemon buttercream icing too and it is now going to be a family fave.
    These will not disappoint, thank you for sharing.5 stars

  4. This sounds wonderful and I’m looking forward to making it along with the lemon buttercream frosting. Could you please specify the size of eggs you used in the recipe? I’m assuming you used large eggs, but knowing precisely would be best – thank you!

  5. getting ready to make this recipe as it sounds wonderful. quick question, is the almond extract too strong? is this a typo, should it read lemon extract? just curious. I would think the almond flavoring would be overwhelming.

    1. This is not a typo, almond extract is commonly found in lemon poppyseed baked goods. You can definitely taste the almond extract, you can certainly leave it out or substitute vanilla if you’d prefer.

  6. I used cake flour and didn’t drain the zuccchini and the batter was very runny. Also, the cupcakes didn’t rise and were lumpy! Where did I go wrong??2 stars

    1. If you change the ingredients, especially in baking, this can affect the way the recipe turns out. This recipe uses all purpose flour.

    1. I have only made the recipe as written. Some readers have substituted some flour for whole wheat with success. Let us know if you try it Michelle!