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


  • 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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About the author

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. 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.4 stars

  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!5 stars

  3. Love the Zucchini Lemon cupcakes. Added blueberries….Yum:) Also made the Chocolate Fudge and liked as well.4 stars

  4. 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! 5 stars

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

  6. 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!

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

    1. 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.

  8. 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.

  9. 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..!!

  10. 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..!!

  11. @Holly

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