Orange Zucchini Cupcakes Recipe

Name: Orange Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 2 ⅔ cups sugar; 1 cup vegetable oil; 1 cup orange juice, concentrate (do NOT dilute); 2 teaspoons almond extract; 4 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons salt; 5 cups flour; 3 cups zucchini, shredded and packed (in measuring cup); 2 cups frosting

Servings: persons

6 eggs
2 ⅔ cups sugar
1 cup vegetable oil
1 cup orange juice, concentrate (do NOT dilute)
2 teaspoons almond extract
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
5 cups flour
3 cups zucchini, shredded and packed (in measuring cup)
2 cups frosting

1
Preheat oven to 350.
2
Line or grease muffin pans.
3
Beat together eggs, sugar, oil, orange juice, almond extract, powder, soda and salt.
4
Add flour and mix well.
5
Stir in zucchini.
6
Fill muffin cups 3/4 full.
7
Bake 20-25 minutes or until toothpick comes out clean.
8
Frost with frosting of your choice.
9
Cream cheese frosting works great.

1885

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 2 ⅔ cups sugar, 1 cup vegetable oil, 1 cup orange juice, concentrate (do NOT dilute), and more.

Yes, Orange Zucchini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Zucchini Cupcakes

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