• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
• In a separate bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, and lemon juice.
• Squeeze excess moisture from the grated zucchini using a towel or cheesecloth to prevent sogginess.
• Stir the squeezed zucchini into the wet ingredients.
• Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix.
• Pour the batter into the prepared loaf pan.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Squeeze zucchini thoroughly to prevent sogginess. Use fresh lemon zest and juice for optimal flavor. An optional lemon glaze can be made with powdered sugar and lemon juice after baking. Do not overmix the batter to maintain tenderness.

Storage

• Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months (wrap without glaze).

Variations

• Add walnuts, pecans, chocolate chips, shredded carrot, or blueberries. Substitute all-purpose flour with whole wheat flour. Substitute vegetable oil with canola oil, Greek yogurt, or buttermilk.

Serving Suggestions

• Serve with coffee, tea, cream cheese, butter, fruit salad, or yogurt.