Preheat oven to 350 degrees F.
Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!) Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.
Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.
*You can make these muffins with 100% all-purpose flour, but I loved the texture when I switched out 1/2 cup with whole wheat flour! So you'd use 1 1/4 cup all-purpose flour and 1/2 cup whole wheat flour. Yum!
Combine sugar and lemon juice in a small glass bowl. Stir lightly. Microwave for 15 seconds. Stir. Microwave another 10 seconds. Let sit while you make the muffins- mixture thickens slightly with time.