Wash the lemon thoroughly and grate the yellow peel using a fine-hole grater.

Squeeze the juice from half a lemon and reserve the other half for other culinary uses.

Grate the zucchini using a medium-hole grater.

Combine the zucchini with 2 eggs, 120g of melted butter, 180g of sugar, 0.5 teaspoon of salt, grated lemon zest, and lemon juice. Mix thoroughly with a whisk.

Integrate the flour and baking powder into the mixture, whisking well until no lumps remain in the batter.

The mixture should form a liquid yet slightly dense dough.

Fill 2/3 of the muffin tins with the mixture, using muffin paper if the tins are not silicone.

The quantities provided will yield 17 medium-sized muffins.

Bake the lemon and zucchini muffins in a preheated oven at 200 degrees Celsius for 30-35 minutes, or until evenly browned and a toothpick inserted comes out clean. Let them cool on the counter for at least 1 hour before serving.

These Lemon Zucchini Muffins are incredibly aromatic, tasty, and tender. Enjoy them with the whole family.

Bon appétit!