Preheat oven to 350 degrees Fahrenheit.
Add lemon juice, non-dairy milk, coconut oil and eggs into a large bowl and whisk to combine.
In another large bowl, add grated zucchini, baking flour, cane sugar, brown sugar, sea salt and baking soda. Stir to combine.
Add wet mixture into flour mixture and stir together until batter forms.
Scoop batter into muffin tray and bake for 35 minutes.
Allow muffins to cool on a wire rack and enjoy!