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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Zucchini Cupcakes Recipe

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This recipe for Lemon Zucchini Cupcakes is from Fusion of Flavor, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
¼ c sugar
½ c splenda
⅓ c canola oil
1½ lemons, zest and juice (~2½ Tbsp)
⅓ c milk
1 tsp pure almond extract
1½ tsp baking powder
½ tsp baking soda
1 c (120g) unbleached all purpose flour
⅔ c (85 g) whole wheat flour
½ tsp salt
1½ c finely grated zucchini
Directions:
Directions:
Preheat oven to 350º F
Line cupcake pan with cupcake liners

In a small bowl, whisk together both flours, baking soda and powder and salt

In a medium bowl whisk together eggs, sugar, splenda, oil, lemon juice and zest, milk and almond extract

Add zucchini to the wet ingredients and stir until combined

Add dry ingredients to the wet ingredients and stir until just combined

Use a large scoop to evenly portion batter into liners

Bake 15 to 17 minutes or until toothpick comes out clean or with moist crumbs not batter

Transfer to a wire rack and allow to cool completely

Cupcakes are great as they are or can be topped with some lemon butter cream frosting
Number Of Servings:
Number Of Servings:
12 - 14
Preparation Time:
Preparation Time:
10 - 20 minutes

 

 

 

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