1. Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat papers with nonstick spray. (Or lightly grease twelve 2 1/2-inch muffin cups.)

2. In a large bowl stir together flour, sugar, baking powder, salt, and lemon zest. Make a well in the center of flour mixture.

3. In a medium bowl combine the eggs, 1/2 cup milk, oil, and vanilla. Add egg mixture all at once to flour mixture, stirring gently to combine. Fold in the zucchini, raisins, and poppy seeds. Spoon batter into the prepared muffin cups, filling each nearly full.

4. Bake about 20 minutes or until golden and toothpick comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan.

5. In a small bowl stir together the powdered sugar and 1 tablespoon milk. Brush over warm muffins. Cool completely on wire rack.

To store:

Store in an airtight container for 2 days at room temperature or freeze for up to a month.