Combine flour, sugar, baking powder, baking soda and salt together in a bowl
2 cups flour, ⅔ cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate bowl, combine eggs, oil, vanilla, lemon zest and lemon juice
2 eggs, ½ cup oil, 1 tablespoon lemon juice, lemon zest, 1 teaspoon vanilla
Add liquids mixture into dry mixture. Stir just until combined, although there will still be some dry patches of flour
Add the grated zucchini and fold in just a few times
1½ cups grated zucchini
Let the batter rest for 3-5 minutes and then fold again. The zucchini will release some of it's liquid making the batter the right consistency
Scoop batter into greased or paper lined muffin tins
Bake in a preheated 400°F oven for 15-18 minutes
Allow muffins to cool slightly in pan, then remove and continue cooling on a baking rack
Glaze (optional)
Mix powdered sugar and lemon juice together until it's smooth
½ cup powdered sugar
Drizzle glaze over top of muffins
1-2 tablespoons lemon juice
Notes
Don't squeeze grated zucchini! The muffin batter needs all that liquid.
Fold the batter just until it comes together. Over-stirring will create tough muffins.
Make certain oven is fully preheated to 400°F before baking muffins
Test muffins by inserting a toothpick into the center of a muffin. If the toothpick comes out with batter, they need a few more minutes in the oven. If the toothpick has a few dry crumbs, they are done!