Lemon Zucchini Cupcakes
These Lemon Zucchini Cupcakes are a delightful twist on traditional cupcakes, perfect for a refreshing and slightly healthier sweet treat. Enjoy the blend of lemon zest and zucchini in every bite!
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups shredded zucchini
- 2 eggs
- 3/4 cup sugar
- 1/3 cup canola oil
- 1/3 cup milk
- 2 1/2 tablespoons lemon juice
- Rind from one lemon (about 2 teaspoons)
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the canola oil, lemon juice, lemon rind, milk, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the shredded zucchini until evenly distributed.
- Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting or lemon buttercream if desired.
- Serve and enjoy these zesty, moist treats!
Nutrition
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg