Zucchini, Lemon, Cornmeal Cupcakes

Don’t be deterred but that grocery list of a title.

Because they are…

  • Amazing
  • Quick
  • Easy
  • Tasty

Healthy? If you count the Z, L, and C has healthy and ignore the butter. :)


And super tasty when you add it all together….


Even more delicious when you top it off with a honey buttercream icing.


Could life get much tastier than this?

The lemon adds a bit of a refreshing tang to the cupcakes and I think this balances out the more hearty flavor and texture of the cornmeal.

Here’s the recipe, short and sweet.


  • 1 lemon (zest and juice)
  • 1/3 c. finely chopped (think minced) zucchini
  • 1 1/3 c. flour (white)
  • 1/3 c. cornmeal
  • 1/2 t. salt
  • 3/4 c. sugar
  • 1 1/2 t baking powder
  • 1/2 t. baking soda
  • 1/4 t. nutmeg
  • 1/3 c. Olive Oil
  • 2 eggs
  • 1/3+2T milk
  • 1 t. almond extract
  • Honey Buttercream Icing
    • 1 stick softened butter
    • 1/4 c. honey
    • 1/4 t. nutmeg
    • 1/3 c. powdered sugar


  1. Preheat your oven to 350 F
  2. In a medium sized bowl, mix your dry ingredients (flour, cornmeal, salt, sugar, baking powder, baking soda, and nutmeg)
  3. In a smaller bowl, beat the eggs, add the olive oil, milk, almond extract, and lemon juice.
  4. Pour the wet ingredients into the flour mixture.
  5. Stir in the zucchini and lemon zest.
  6. Pour into papered (or greased) cupcake tins
  7. Bake for 15-20 minutes, depending on your oven
  8. Once cool, make icing
    1. With a hand mixer, beat all ingredients until well blended and fluffy.
  9. Spread icing on cupcakes. Make sure they are cool, otherwise the butter will melt, and who wants that to happen?IMG_4308




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One thought on “Zucchini, Lemon, Cornmeal Cupcakes

  1. Oma says:

    OH, delish, dear Izzie. I’ll make these goodies when the zucchini is in season in my garden. You could also grate the zucchini instead of mincing it, perhaps. And are you sure you only used 1/3 cup of powdered sugar?? Guess I’ll find out when I actually make these!
    Love you bunches,


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