2cups(254 grams) all-purpose flour, plus more for pans
1pound(453 grams) zucchini, washed with ends trimmed
3/4cup(150 grams) granulated sugar
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonfine salt
1/3cup(95 grams) plain Greek yogurt
2large eggs, at room temperature
1teaspoonlemon extract
1tablespoonlemon juice
1tablespoonlemon zest
5tablespoons(71 grams) unsalted butter, melted and cooled
For the glaze:
1cup(125 grams) powdered sugar, sifted
2tablespoonslemon juice
Instructions
Grease an 8 1/2 by 4 1/2-inch loaf pan. Dust with flour, tapping out any excess.
Using a food processor or box grater, shred the coarsely shred the zucchini. Toss with 2 tablespoons of the sugar, and place in a fine mesh strainer set over a bowl. Allow to drain of excess water for at least 20 minutes.
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a glass measuring cup stir together the yogurt, eggs, and remaining sugar. Add in the lemon extract, lemon juice, lemon zest, and melted butter.
Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Stir together the zucchini, yogurt mixture, and flour mixture until just combined.
Pour batter into prepared pan, smoothing evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes.
Cool in pan for 10 minutes, then transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.
In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the bread and allow to set for 30 minutes.
Bread can be covered and stored at room temperature for up to 3 days.