Preheat your oven to 350°F (175°C) and prepare your loaf pans by greasing them lightly with cooking spray.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of fine salt until evenly combined.

Beat 2 eggs in a large mixing bowl with a hand mixer until pale and frothy. Gradually add 1 cup of granulated sugar and ⅓ cup of oil, mixing until light and fluffy, about 2-3 minutes.

Incorporate ½ cup of buttermilk, zest of 1 lemon, and ¼ cup of fresh lemon juice into the egg mixture, stirring gently until just combined.

Gradually fold the dry mixture into the wet ingredients using a spatula, being careful not to overmix. Gently fold in 1 cup of grated and squeezed zucchini.

Pour the batter into the prepared loaf pans, filling them about two-thirds full and smoothing the tops.

Bake in the preheated oven for 45-50 minutes for a large loaf or 30-34 minutes for mini loaves, checking for doneness with a toothpick.

After baking, allow the bread to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely.

While the bread cools, mix together 1 cup of confectioners' sugar with 2-3 tablespoons of fresh lemon juice until smooth to create a glaze.

Once the bread is cool, drizzle the glaze over the tops and serve sliced to enjoy the bright flavors.