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In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla, lemon extract, grated zucchini, sugar, and lemon zest.
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In a medium bowl, combine flour, salt, and baking soda.
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Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
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Place paper liners in each of 18 regular-sized muffin cups.
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Divide batter among muffin cups, filling them about 3/4 full.
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Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. The tops will also appear 'set'.
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Remove to wire racks to cool completely.
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Meanwhile, prepare glaze.