Grate zucchini and squeeze out excess moisture.
Preheat oven to 350°F and grease a 9×5 inch loaf pan.
P id=”instruction-step-3″>3. Whisk together flour, baking powder, baking soda, and salt.
P id=”instruction-step-4″>4. Add eggs, oil, lemon juice, and zest to the dry mix and whisk.
P id=”instruction-step-5″>5. Fold in zucchini and yogurt gently.
P id=”instruction-step-6″>6. Pour batter into pan and smooth top with a shallow valley.
P id=”instruction-step-7″>7. Bake for 45–50 minutes until a toothpick comes out clean.
Id=”instruction-step-8″>8. Cool 10 minutes in pan, then on wire rack for 30 minutes before slicing.
