Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

In a medium bowl, combine the grated zucchini and a pinch of salt. Let it sit for about 10 minutes to release excess moisture, then squeeze out the liquid and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, vanilla extract, lemon zest, and lemon juice, and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the grated zucchini and nuts or chocolate chips if using.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

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