Spend with Pennies · by Holly Nilsson★ 4.8 (25)
Lemon Zucchini Cupcakes
NUTRITION · PER SERVING36M COOK
CAL 9%·PRO 7%
CARBS 25G54% OF CAL
2G FIBER10G OTHER13G TOTAL SUGAR
FAT 8G38% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light lemon-flavored cupcakes studded with shredded zucchini for moisture. Bright lemon taste with a tender crumb and subtle almond extract flavor.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 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)
At a glance
PER SERVING · TIME 36M
CAL 9%·PRO 7%
CARBS 25G54% OF CAL
2G FIBER10G OTHER13G TOTAL SUGAR
FAT 8G38% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 21m
- Sodium
- 164mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 22mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.