Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the granulated sugar and vegetable oil until combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract, lemon zest, and fresh lemon juice until evenly mixed.
Add the grated zucchini and plain yogurt to the wet ingredients and stir until combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 15 minutes.
Use the parchment paper overhang to lift the loaf from the pan and transfer to a wire rack to cool completely before slicing.