4.29 from 7 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!
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  • 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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  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients in a small bowl.
  3. Combine eggs, sugar, oil, lemon juice, milk, rind, and extract in a large bowl. Stir in dry ingredients until well combined.
  4. Stir in zucchini.
  5. 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.
  6. Serve with cream cheese frosting or lemon buttercream. (I used Lemon Buttercream)
Nutrition Information
Calories: 184, Fat: 7g, Cholesterol: 27mg, Sodium: 158mg, Potassium: 132mg, Carbohydrates: 27g, Sugar: 13g, Protein: 3g, Vitamin A: 85%, Vitamin C: 4%, Calcium: 39%, Iron: 1%

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

Keyword Lemon Zucchini Cupcakes