Preheat your oven to 350°F (175°C). Grease and flour your cake tin to prevent sticking.

Wash the zucchinis and then grate them using a grater. Squeeze out any excess moisture with a clean cloth or paper towel. Set aside.

In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla. Whisk them together until smooth.

Stir in the lemon zest and chopped thyme into the wet mixture.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.

Gently fold the prepared zucchini into the batter.

Pour in the lemon juice and fold again until everything is well-mixed.

Transfer the batter into the prepared cake tin. Smooth the top with a spatula.

Place the cake in the preheated oven. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Once baked, take the cake out of the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.