Lemon Zucchini Muffins in 40 Minutes

Instructions:

1. Grate the zucchini using the small holes of a box grater. Place the shreds into a clean kitchen towel or cheesecloth and squeeze firmly over the sink to extract as much excess water as possible.
2. In a medium bowl, whisk together the melted butter and sugar. Beat in the egg, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and pale.
3. In a separate large bowl, sift together the flour, baking soda, baking powder, and salt. Stir in the poppy seeds.
4. Create a well in the center of the dry ingredients and pour in the wet ingredients. Using a silicone spatula, gently fold the batter until just combined; a few small streaks of flour are acceptable.
5. Gently fold in the squeezed zucchini shreds.
6. Divide the batter evenly among the 12 lined muffin cups. Bake at 375°F (190°C) for 22–25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean with a few moist crumbs.