Ingredients

The following ingredients have 12 Servings
  • 2 eggs
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 2 ½ tablespoons lemon juice
  • rind from one lemon (approx. 2 teaspoons)
  • ⅓ cup milk
  • 1 teaspoon almond extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ⅔ cup flour
  • ½ teaspoon salt
  • 1 ½ cups zucchini (shredded)

Instruction

  • 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)