Preheat your oven to 350°F (175°C) and line a standard muffin pan with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until well combined.

In a separate bowl, combine the plain Greek yogurt with lemon juice and stir until blended.

Beat together the unsalted butter and granulated sugar until light and fluffy, then add the lemon zest.

Incorporate the eggs one at a time, mixing until just combined after each addition.

Gradually add the dry ingredients and yogurt mixture alternately to the creamed mixture.

Gently fold in the grated zucchini until evenly distributed.

Fill each muffin liner about three-quarters full with the batter.

Bake in the preheated oven for 22 to 25 minutes or until golden brown.

Cool in the pan for 10 minutes before transferring them to a wire rack. Drizzle with lemon glaze if desired.