Preheat oven to 350 degrees F. Prepare a standard loaf pan by greasing the bottom and sides with butter or cooking spray and lining the pan with a sheet of parchment paper.

Shred unpeeled zucchini on the large holes of a box grater and measure 1 ½ cups. Place the zucchini on a clean kitchen towel, wrap it up tightly and squeeze out all the moisture. The amount of zucchini will reduce. Set aside while preparing the other ingredients.

In a large mixing bowl cream together butter, granulated sugar and brown sugar. Whisk in the eggs, lemon zest and lemon juice. Batter may appear curdled but will smooth out when the dry ingredients are added.

In a medium mixing bowl combine the flour, baking powder, baking soda and salt.

Gradually add flour mixture and milk alternately in batches, beginning and ending with flour, beating with a spatula in between each addition.

Fold in the grated and drained zucchini and mix until combined. Batter will be thick.

Spread the batter into the prepared loaf pan. Bake for 50 – 60 minutes until puffed up, the top cracked and golden, and a toothpick inserted comes out clean. Cool for 15 minutes in the pan then transfer to a wire rack to cool completely. Slice and serve with butter.