• Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper, letting the paper hang over the side. Set aside.
• In a small mixing bowl, whisk together the flour, salt, baking soda and baking powder until fully incorporated. Set aside.
  1 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder
• To a large mixing bowl, add the sugar and then zest the lemon into the bowl. Use your hands to squeeze the lemon zest into the sugar. The warmth of your hand infuses the lemon flavor into the sugar.
  3/4 cup granulated white sugar, zest of 1 lemon
• Pour the vegetable oil into the sugar mixture and use a hand mixer on medium to beat until the sugar is fully dissolved and the mixture is light and fluffy, approximately 2 minutes.
  1/2 cup canola oil
• Add in the eggs and continue beating for 30 seconds. Add the lemon juice and vanilla and beat until fully combined.
  2 large eggs, 1 Tablespoon lemon juice, 1 1/2 teaspoons vanilla extract
• Pour in the flour mixture and use a spatula to stir until just combined (no white remaining).
• Add the grated zucchini and stir until evenly distributed.
  1 1/2 cups grated zucchini
• Pour the batter into the prepared loaf pan.
• Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool for 2 minutes in the pan and then use the parchment paper overhang to lift the loaf from the pan and set it on a cooling rack to finish cooling.

To make the glaze:

• To a small bowl, whisk together the powdered sugar and lemon juice.
  1/2 cup powdered sugar, 2 Tablespoons lemon juice
• Pour the glaze over the top of the bread and allow to set, approximately 20 minutes.
• Slice into 12 slices and serve.