Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the eggs, then add sugar and oil until smooth.

Incorporate buttermilk and lemon zest and juice into the egg mixture.

Gently fold the dry ingredients into the wet mixture and then fold in the shredded zucchini.

Pour the batter into the prepared pan and bake for 40-45 minutes.

Allow the bread to cool for 10 minutes, then transfer to a wire rack to cool completely. Prepare the glaze and drizzle over the cooled loaf.