tep 1: Prepare Your Ingredients

1. Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan. Alternatively, line it with parchment paper for easy removal.
2. Wash the zucchini and grate it using a box grater. Do not peel it; the skin adds texture and nutrients. Squeeze out excess moisture with a clean towel or paper towels.
3. Zest and juice the lemon, setting both aside.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together:
   • 2 cups all-purpose flour
   • 1 ½ teaspoons baking powder
   • ½ teaspoon baking soda
   • ½ teaspoon salt

Step 3: Mix the Wet Ingredients

1. In another bowl, whisk together:
   • 1 cup granulated sugar
   • ½ cup vegetable oil
   • 2 large eggs
   • ½ cup buttermilk (or plain yogurt)
   • 1 teaspoon vanilla extract
   • Zest of 1 lemon
   • Juice of 1 lemon
2. Stir in the grated zucchini until well combined.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture. Use a spatula to fold the ingredients together gently until just combined. Avoid overmixing to keep the bread tender.
2. If adding optional ingredients (nuts or berries), fold them in now.

Step 5: Bake the Bread

1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Optional Glaze

1. While the bread cools, prepare the glaze by whisking together:
   • 1 cup powdered sugar
   • 2-3 tablespoons lemon juice
2. Drizzle the glaze over the cooled bread for an extra citrusy finish.