Preheat the oven to 375 degrees and grease the bottom and sides of a 9 inch loaf pan.

Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.

In a smaller bowl, whisk together the lemon juice, eggs, milk, and vegetable oil. Make a well in the center of the dry ingredients and pour the wet ingredients inside. Gently fold the wet and dry ingredients together until no white streaks remain. Gently stir in zucchini.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, rotating the pan halfway through. When the loaf is done, it should be golden brown on top and a toothpick inserted in the center will come out clean. Allow the loaf to cool for 10-15 minutes in the pan, then run a knife along the edge and turn out onto a cooling rack to cool completely.

Meanwhile, mix up the glaze by whisking together powdered sugar and lemon juice until smooth. Once the bread is cool, drizzle with lemon glaze.