Lemon Zucchini Cupcakes

• Vegetarian

• Produce

  • 1 Lemon (approx. 2 teaspoons, rind from
  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 2/3 cup Flour
  • 1/2 tsp Salt
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 1/3 cup Milk

Found on spendwithpennies.com

Description

Ingredients

• 2 eggs
• ¾ cup sugar
• ⅓ cup canola oil
• 2½ tablespoons lemon juice
• rind from one lemon (approx. 2 teaspoons)
• ⅓ cup milk
• 1 teaspoon almond extract
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1⅔ cup flour
• ½ teaspoon salt
• 1½ cups shredded zucchini

Directions

• Preheat oven to 350 degrees.
• 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 ⅔ 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)