• Preheat oven to 325 degrees F.
• Grease and flour an 8 x 4 inch loaf pan and set aside until needed.
• Rinse the zucchini with cold water and pat dry with a paper towel. Grate the zucchini using a box grater.

  *Don't squeeze the water out of the shredded zucchini!

Bread

• Add the all-purpose flour, table salt, baking powder, and baking soda to a large bowl and whisk to combine. Set aside until needed.
• Add the granulated sugar and lemon zest to another large bowl and rub the ingredients together with your fingers until fragrant.
• Add the eggs, vegetable oil, lemon juice, and vanilla extract to the lemon sugar mixture and stir until smooth.
• Add the dry ingredients to the lemon mixture and stir until just combined, the batter will be thick.
• Add the zucchini and stir to combine.
• Pour the batter into the prepared loaf pan.
• Place the loaf pan on the center rack of the preheated oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Place the loaf pan on a wire rack and let it cool in the pan for 15 minutes.
• Run a knife along the sides of the pan to loosen, then carefully remove the loaf from the pan.
• Return the bread to the wire rack to cool completely.

Lemon Glaze

• Add the powdered sugar and lemon juice to a medium bowl and whisk until smooth.
• Drizzle the glaze over the cooled zucchini bread.