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Lemon Zucchini Cupcakes

Holly Nilsson, Spend with Pennies
  • 36 minutes
  • Serves 12

INGREDIENTS

2

eggs

3/4 cup

sugar

1/3 cup

canola oil

2 1/2 tbsp

lemon juice

rind from one lemon (approx. 2 teaspoons)

1/3 cup

milk

1 tsp

almond extract

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1 2/3 cups

flour

1/2 tsp

salt

1 1/2 cups

shredded zucchini

1 person Recommend This Recipe