Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Grate the zucchini and squeeze out excess moisture using a clean towel.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, combine eggs, vegetable oil, lemon juice, and zest.

Create a well in the dry ingredients and add wet ingredients; stir until just combined.

Gently fold in the zucchini and yogurt until evenly mixed.

Pour batter into the loaf pan and smooth the top; create a shallow valley down the center.

Bake for 45–50 minutes until golden brown; check doneness with a toothpick.

Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.