Ingredients

• 1.75 cups all-purpose flour
• 0.75 cups white sugar
• 1 teaspoon baking powder
• 0.75 teaspoons baking soda
• 0.5 teaspoons salt
• 1 zucchini , shredded
• 1 , 8 ounce
• 6 tablespoons butter , melted
• 1 egg , beaten
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 0.33 cups lemon juice
• 0.25 cups white sugar
• 2 teaspoons lemon zest

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3. 3 Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4. 4 While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5. 5 Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition per serving