BLESS THIS MESS
Preheat the oven to 350 degrees. Grease the bottom and sides of a 8 ½ by 4 ½ inch loaf pan and set aside.
Trim the ends from your zucchini and use the largest holes on your box grater to shred it. You should have about 2 cups of zucchini. Press the zucchini between a few layers of paper towels to absorb extra moisture.
In a large bowl, whisk together the flour, soda, powder, cinnamon, allspice, and salt together. In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt, and lemon juice until smooth.
Gently fold in the zucchini and the wet ingredients to the flour mixture. Stir until the mixture just comes together, being careful not to over mix. Add the pecans and gently fold in with a spatula.
Scrape the batter into the prepared pan using a spatula and smooth the top. Bake for 1 hour, until the bread is deep golden brown and a toothpick inserted into the center comes out clean.