1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Lemon zest

Set this bowl aside.

3. Blend the Wet Ingredients

In another bowl, beat together:

• Sugar

• Eggs

• Oil

• Yogurt

• Lemon juice

• Vanilla extract

Mix until smooth.

4. Add the Zucchini

Gently fold the grated zucchini into the wet mixture. There’s no need to squeeze the zucchini; its moisture is key for the bread’s texture.

5. Combine the Mixtures

Gradually add the dry ingredients to the wet, stirring just until combined. Avoid overmixing to keep the bread tender.

6. Bake the Bread

Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Tip: If the top starts browning too quickly, tent it loosely with foil.

7. Cool and Glaze (Optional)

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Optional Lemon Glaze:

• ¾ cup powdered sugar

• 1–2 tbsp lemon juice

Drizzle over the cooled loaf for extra zing!