Preheat oven to 400 degrees F. Place liners into muffin pan, set aside.
In a large mixing bowl, whisk together the eggs, milk, lemon juice and oil. Add sugar and vanilla, blend well.
In a separate smaller bowl, mix dry ingredients; set aside. Shred zucchini.
Add dry ingredients to wet and stir until flour is just barely mixed in; fold in zucchini.
Pour an even amount into each muffin cup; bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Serve with any fresh fruit that you have on hand.