Wash the zucchini and cut the ends off.

Shred the zucchini using a food processor or grater.  If using a large zucchini, cut it in half lengthwise and scoop the seeds out before grating.

Mix 2 tablespoons of the sugar into the grated zucchini. Place a clean kitchen towel in a colander, then place the zucchini on top. Place in the sink or over a bowl to drain for 30 minutes. Once the 30 minutes is up, squeeze the remaining liquid out of the zucchini through the towel.

Preheat the oven to 350ºF while the zucchini is draining. Line a 9x5-inch loaf pan with parchment paper or grease generously.

Whisk the remaining sugar, melted butter, eggs, yogurt and lemon juice together in a large bowl.

Add the flour, baking soda, baking powder, cinnamon, allspice and salt and mix until it is about 75% mixed in. Add the drained zucchini and fold together until all of the dry ingredients are wet. Be careful to not overmix.

Transfer the batter to the prepared pan. Bake until the bread is golden brown and a skewer inserted in the middle comes out clean, about 40-50 minutes. If the top starts getting too brown, cover it lightly with foil.

Let the loaf cool for 10 minutes in the pan before turning out onto a wire rack to cool completely, about 1 hour.