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) 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)!
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 ½ tablespoons fresh lemon juice
- 2 teaspoon lemon zest about 1 lemon
- ⅓ cup milk
- 1 teaspoon almond extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ⅔ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups zucchini finely shredded
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 ⅔ 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I have made these several times they are delicious. I use yellow zucchini from my garden. It looks like more lemon flecks. I do decrease the sugar to half a cup and after they cool, I glaze them with a lemon glaze made with icing sugar and fresh lemon juice for more lemon flavour.