• Preheat the oven to 425 degrees and line a muffin tin with paper liners.
• In a medium bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside.
• In a large bowl, add the softened butter and sugar and, using a hand mixer, mix until creamy.
• Add in the eggs and sour cream, juice and zest of 1 lemon and mix until combined.
• Add the dry ingredients to the wet and mix just until combined.
• Using a wooden spoon fold in the shredded zucchini until incorporated.
• Scoop the batter into the prepared muffin tin. Bake at 425 for 5 minutes, then without opening the oven, reduce the heat to 350 degrees and bake for another 15-18 minutes or until a toothpick comes out clean.

For the Lemon Icing

• In a small bowl, add the powdered sugar and 1-2 tablespoons of lemon juice from the remaining lemon and whisk until combined.
• Drizzle the icing over the cooled muffins.