1-First, preheat your oven to 325°F (163°C) and grease and flour two 9×5 inch loaf pans.

2-In a bowl, whisk together the flour, salt, baking powder, and baking soda.

3-In a large bowl, rub the granulated sugar and lemon zest together until fragrant, then add the eggs, light olive oil, 1 tablespoon fresh lemon juice, and vanilla extract, stirring until smooth.

4-Gradually add the dry ingredients to the wet mixture, stirring just until combined, and fold in the grated zucchini.

5-Divide the batter evenly between the prepared loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

6-Allow the loaves to cool in the pans for about 15 minutes, then remove and let cool completely on a wire rack before drizzling with the glaze made by whisking together the powdered sugar and 3 tablespoons fresh lemon juice.