Ingredients
2eggs
¾cupsugar
⅓cupcanola oil
2½tbsplemon juice
2tsplemon rind,from one lemon
⅓cupmilk
1tspalmond extract
1½tspbaking powder
½tspbaking soda
1⅔cupflour
½tspsalt
1½cupszucchini,shredded
Preparation
Preheat the oven to 350 degrees F.
Mix together the baking powder, baking soda, flour and salt in a small bowl.
Combine the eggs, sugar, oil, lemon juice, milk, lemon rind, and almond extract in a large bowl.
Stir in the dry ingredients into the wet mixture until well combined.
Stir in the zucchini.
Line a cupcake pan with papers, then fill each well ⅔ full.
Bake for 15 to 17 minutes or until a toothpick comes out clean.
Cool on a wire rack.
Serve with desired frosting, and enjoy!
