In a large mixing bowl, stir together flour, baking powder, baking soda, salt and sugar.
Add the zucchini, oil, eggs, lemon zest and lemon juice and stir everything together until well-combined.
Spoon the batter into the muffin cups, filling ¾ full. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (170°C) and bake for an additional 9 minutes or until a toothpick comes out clean.
Cool muffins in the tins for 5 minutes, then transfer to a
wire rack to cool completely. Muffins can be stored tightly covered at room
temperature for up to two days or frozen for two months.
*NOTES ON ZUCCHINI:
Recipe adapted from Creative Southern Home.