Preheat oven to 350 degrees. Lightly spray an 8-by-4-inch loaf pan with nonstick cooking spray. Set aside. In a large mixing bowl, whisk together the flour, salt, baking powder and baking soda.

In another mixing bowl, combine the sugar and lemon zest. Add the eggs, oil and lemon juice and stir until combined.

Grate the zucchini. You will need approximately 2 medium zucchini for the recipe. Using paper towels, squeeze out as much of the excess liquid from the zucchini as possible. Measure the 1 cup zucchini after it has been squeezed, packing the zucchini into the measuring cup.

Stir the dry ingredients into the egg and oil mixture. Fold in the zucchini and transfer batter to the prepared pan. Bake for approximately 40 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from oven and let cool on a cooling rack for 15 minutes.

Carefully remove bread and place back on the cooling rack. In a mixing bowl, combine the confectioners’ sugar and lemon juice. Drizzle over cooled cake.