Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, combine the granulated sugar, brown sugar, eggs, oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.

Stir in the grated zucchini.

Gradually add the dry ingredients into the wet mixture. Stir until just combined—do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10–15 minutes, then remove and allow to cool completely on a wire rack.

For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.