Preheat oven to 325 and place rack in lower third of oven. Place cupcake papers on cupcake tin, set aside.

Grate zucchini, set aside

Place flour baking soda and salt in a bowl and set aside.

Place butter, coconut oil and sugar in mixer and mix on medium for two minutes.

Add eggs one at a time and mix till well incorporated.

Add vinegar, vanilla paste, lemon zest and lemon juice.

Then alternate adding dry ingredients and buttermilk. Mix till well combined.

Add zucchini and mix for 30 seconds.

The batter will be very thick, spoon into cupcake papers till almost full. Bake for 22-24 minutes till cakes spring back from touch. When cool drizzle with glaze.

Mix powdered sugar with lemon juice, adding only a little juice at a time. We want the glaze to be really thick, really really thick, like honey, barely pourable. Sorry to repeat myself but everyone makes it too runny the first time and it runs off the cupcakes...don't be that person! When the glaze is a nice thick consistency add lemon zest and stir. When cupcakes are cool spoon glaze onto cupcakes and swirl around till the glaze barely meets the edges. If you blow it and add too much lemon juice, just add more powdered sugar...not that I think you will blow it, I have complete confidence in you. You got this!