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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or butter, or line it with parchment paper for easy removal after baking.
2. Prepare the Zucchini
Grate 2 cups of zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to prevent the bread from becoming too soggy. Set the prepared zucchini aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will help ensure even distribution of the leavening agents and prevent lumps.
4. Whisk the Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, honey (or maple syrup), and vegetable oil until smooth. Next, add the lemon zest, lemon juice, and vanilla extract, and stir until everything is well combined. The lemon zest and juice will bring a bright, tangy flavor that complements the zucchini beautifully.
5. Combine the Batter
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