Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or cooking spray.

Grate 1 medium-sized zucchini, then squeeze out excess moisture using a clean kitchen towel.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and a pinch of salt.

In another bowl, beat 2 large eggs and mix in ⅓ cup of vegetable oil and ¼ cup of lemon juice, then combine with the dry ingredients.

Gently fold the grated zucchini into the wet and dry mixture, adding optional add-ins if desired.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes until golden-brown and a toothpick comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.