1-First, preheat your oven to 325°F (165°C) and grease and flour two 9×5 inch loaf pans. This step ensures your bread comes out easily and bakes evenly.

2-Next, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder in a bowl to get those dry ingredients mixed well.

3-In another bowl, combine 2 cups granulated sugar and the zest of 2 large lemons; rub them together until fragrant to release that amazing citrus scent. Then, add in 3 large eggs, 1 cup light olive oil, 1 tablespoon fresh lemon juice, and 1.5 teaspoons vanilla extract; stir until everything is smooth and blended. Gradually mix the dry ingredients into the wet ones until just combined the batter will be thick, which is normal.

4-Now, fold in the 2 cups grated zucchini gently; remember, don’t wring it out because its moisture is what keeps the bread so tender. Pour the batter evenly into your prepared pans and smooth the top. Bake for 60 to 65 minutes, or until a tester inserted in the center comes out clean. Once done, cool the loaves in the pans for 15 minutes, then loosen the sides with a knife and transfer them to a wire rack to cool completely.

5-While the loaves cool, whip up the glaze by mixing 2 cups powdered sugar with 3 tablespoons fresh lemon juice until smooth, then drizzle it over the cooled bread. For variations, you can add poppy seeds or bananas as per our tips. If you’re adapting for dietary needs, refer back to the substitutions section for easy swaps.