Preheat oven to 375 degrees F.
Grease muffin tin with butter or cooking spray.
In a bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a separate bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla.
Slowly add the wet and dry ingredients.
I do this in batches until everything is well incorporated.
Fold in the zucchini, lemon zest, jalapeño.
Do this slowly and gently.
Add a spoonful of the mixture to each of the muffin tin cups.
Bake for 20-22 minutes, or until a toothpick comes out clean.
Cool on a wire rack for 5 minutes.
Enjoy!