Prep the Crockpot and Pans: If using ramekins, grease six ramekins or small glass bowls and place them in the bottom of the slow cooker. Add 1-2 cups of water around the ramekins, making sure it comes about halfway up the sides of the ramekins. If not using ramekins, grease the inside of the slow cooker insert.

Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Bloom the Zest: Add the lemon zest directly into the dry ingredients. Use your fingers to rub the zest into the sugar and flour mixture.

Mix Wet Ingredients: In a separate bowl, whisk the eggs lightly. Add the melted butter, milk, Greek yogurt, and lemon extract (if using). Whisk until just combined.

Combine and Fold: Pour the wet ingredients into the dry ingredients. Mix gently using a spatula or wooden spoon until just combined. Do not overmix!

Divide and Cook: Divide the batter evenly among the prepared ramekins or pour into the greased slow cooker. Cover and cook on LOW for 4-5 hours, or until a toothpick inserted into the center comes out clean. The tops should be light golden.

Cool and Glaze: Let the mini loaves cool in ramekins or the crock for 10 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Zest Glaze: While cooling, whisk the powdered sugar, fresh lemon juice, and milk in a small bowl until smooth and thick enough to drizzle.

Finish: Once the loaves are cool, drizzle generously with the lemon glaze. Let set for 15 minutes before serving.