1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly. Add the vegetable oil, yogurt, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
5. Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

As a tip from my kitchen to yours: if you notice the top browning too quickly, tent the loaf with aluminum foil halfway through baking. This ensures you get that perfect golden crust without compromising the moist interior.