Lemon Zucchini Cupcakes

These homemade cupcakes have a taste and texture that is similar to carrot cake. Frost them with cream cheese frosting or sprinkle them with confectioners' sugar before you serve them.
  • Cooking spray
  • 1 1/4 c. sugar
  • 1/4 c. oil
  • 2/3 c. unsweetened applesauce
  • 3 eggs
  • 2 tsp. lemon zest
  • 1/4 c. lemon juice
  • 2 c. grated, unpeeled zucchini
  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1/4 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 c. chopped walnuts

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners and spray with cooking spray. Set aside.

In a large bowl, combine the sugar, oil, applesauce, eggs, lemon zest, and lemon juice. Once it has been well mixed, add the shredded zucchini and stir to coat.

In another bowl, combine the flours, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly and then stir in the walnuts.

Pour the batter into the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted near the center of a muffin comes out clean. Cool completely before frosting or sprinkling with confectioners' sugar.

  • Yields: 24 servings
  • Preparation Time: 40 minutes
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