Lemon Zucchini Cupcakes
User Reviews
4.8
72 reviews
Excellent
Lemon Zucchini Cupcakes
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If you’ve never baked with zucchini before, it’s something you absolutely MUST try!
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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 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
Show Details
Calories
184
(9%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Cholesterol
27mg
(9%)
Sodium
158mg
(7%)
Potassium
132mg
(4%)
Sugar
13g
(26%)
Vitamin A
85IU
(2%)
Vitamin C
4mg
(4%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184 | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Cholesterol | 27mg | 9% |
| Sodium | 158mg | 7% |
| Potassium | 132mg | 3% |
| Sugar | 13g | 26% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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