Preheat oven to 350F. Prepare a 8 x 4  inch loaf pan with cooking spray and line with parchment paper. Set aside.

Using a box grater or your food processor grate your zucchini and set aside. Do not squeeze the zucchini dry.

In a small bowl mix the granulated sugar and the lemon zest. Massage the lemon zest into the sugar. Set aside.

In a large bowl, whisk together the dry ingredients, the flour, baking soda, baking powder and salt.

In another mixing bowl, whisk the egg, then add the sugar, vegetable oil, fresh lemon juice, and vanilla extract. Mix until well combined.

Stir the dry ingredients into to the wet ingredients until just combined. Do not over mix the batter.

Fold in the shredded zucchini.

Pour the batter into the prepared loaf pan.

Bake for 45-50 minutes or until a toothpick or wooded skewer comes out clean.

Place the pan on a wire cooling rack and let cool for 10 minutes, then remove the bread from the pan and let cool on the wire rack until completely cool.

While the bread is cooling mix the glaze, stir the sifted powder sugar and lemon juice together to make a pourable glaze. You may need to add more lemon juice.