Inspiration from Tuscany for this moist lemony zucchini bread

1 cup (about 4 1/4 oz.) all-purpose flour

1/2 cup (about 2 3/4 oz.) semolina flour

1/2 cup (about 1 3/4 oz.) almond flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon table salt

3 large eggs

3/4 cups granulated sugar

1/2 cup vegetable oil (I use avocado oil) or olive oil

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

2 cups grated unpeeled zucchini *

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Heat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined.
Place eggs in a large bowl; lightly whisk. Add sugar, oil, vanilla, and lemon juice and zest; whisk until smooth.
Stir in grated zucchini.
Add flour mixture to egg mixture, stirring just until dry ingredients are moistened. Do not overmix.
Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack.