Lemon Yogurt Zucchini Bread

Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang.
Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
Using a food processor or box grater, coarsely shred the zucchini (you’ll end up with about 4 cups). Toss with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Allow excess water from zucchini to drain for at least 20 minutes**. Meanwhile, zest and juice your lemons.
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate medium bowl, stir together the yogurt, eggs, and remaining sugar (125 grams). Add in the lemon zest, lemon juice, vanilla, and cooled melted butter.
Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Add the zucchini and yogurt mixture to the flour mixture, stirring until just combined. Batter will be thick.
Pour batter into prepared pan, smoothing evenly. Bake until the center is golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes, or once an internal temperature of 190°F is reached.
Cool in pan for 10 minutes, then carefully remove loaf from pan and transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.