Shred a large zucchini to make 5 cups of shredded zucchini. Combine zucchini with lemon zest and 2 TB of sugar. Set aside for 20 minutes. Once the zucchini has sat for 20 minutes, squeeze out excess water and use a paper towel to remove any additional moisture.
Combine flour, baking soda, and baking powder. Set aside.
Melt 6 TB of butter and let cool. Once cool, combine with yogurt, eggs, ½ cup of sugar, and 2 TB of lemon juice. Add to the zucchini.
Gradually add the mixture to the dry flour mixture. Mix by hand until combined.
Distribute into a greased muffin tin.
Bake 30 minutes.
Brush muffins with remaining 2 TB of melted butter and sprinkle with 1 TB sugar.
Recipe by Dining with Alice at https://diningwithalice.com/breakfast/lemon-zucchini-muffins/