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!