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
Ingredients
- 2 eggs
- ¾ cup sugar
- ⅓ cup canola oil
- 2 ½ tablespoons lemon juice
- rind from one lemon approx. 2 teaspoons
- ⅓ 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
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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.
Thank you so much Monique! I am so glad that you have enjoyed this recipe!
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!
That frosting sounds yummy! I would love your recipe!
Do you peel the zucchini before grating?
Hi Christine, You can if you prefer but we don’t for this recipe.
Love the Zucchini Lemon cupcakes. Added blueberries….Yum:) Also made the Chocolate Fudge and liked as well.
I made these muffins with gluten free Cup4Cup flour and they were great!
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!
I’m so glad you loved it, blueberries is a great addition! Thank you for sharing!
So you don’t peel zucchini when you cook with it, right?
No, you don’t have to do that!
The zucchini, did you drain it after it was frozen? I find it gets watery. Also what iccing recipe did you use?
If it’s really runny you can drain of the liquid (although I wouldn’t recommend squeezing it dry). I use this Lemon Buttercream Frosting recipe.
Made these today! Wow…so fresh, light and just yummy!
So glad you enjoyed them!
Can you use almond or coconut flour?
I haven’t tried it with almond or coconut flour so I can’t say for sure.
Can I chop the zucchini in a food processor rather than shred it
I haven’t tried it in a food processor. If you do try it, please let us know how it works out for you!
Is it possible to convert these to mini cupcakes? Same cooking temp, but obviously lower the cooking time? Maybe 10 to 12 minutes? Thanks.
I think that would work. I’d suggest cooking until a toothpick comes out clean.
Can I use a loaf pan instead of cupcake tin
I haven’t tried it in a loaf pan. If you do try it, I’d love to hear how it works for you!
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!
I’m so glad you and your son loved these! :)
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.
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.
I am so glad you enjoyed them Linda!
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..!!
Thank you Jessica!!
Lemon cupcakes.. Sounds very Lavish.. hope taste even more delicious.. gonna try it soon..:)
Sorry, lemon rind? Do you chop it, grate it (zest) , food process?
The lemon rind is zested.
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..!!
Thank you Martina! I hope they love it just as much as we did!
@Holly
I’m currently making these and inquisitive about the milk. Where does this fixing come into play?
regards
rakhi
This was added in step 3. Thank you for the message, there was a typo (milk, not mild). :) Enjoy!
I’m in the process of making these and curious about the milk. Where does this ingredient come in to play?
Thank you for your comment Janet! The milk should be added with the eggs in step 3. (updated)