Preheat oven to 350°F (180°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Set aside.

In a medium size bowl, mix flour, baking powder, and salt.

In a separate bowl, whisk together sugar, lemon extract and juice, oil, apple cider vinegar, coconut cream and yoghurt, until texture is smooth.

Whisk in the wet ingredients into the dry ones, and stir until combined.

Using a spatula, gently fold in the zucchini until evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides.