1-First, preheat your oven to 350 degrees Fahrenheit and prepare a 9×5 inch loaf pan by spraying it with baking spray and lining it with parchment paper.

2-In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

3-In a larger bowl, combine the sugar and oil, whisking them together to mix thoroughly.

4-Add the eggs and almond milk or milk to the sugar mixture, and whisk everything together until smooth.

5-Stir in the lemon juice and vanilla or almond extract to bring in that fresh citrus note.

6-Gradually add the flour mixture to the wet ingredients, stirring just until combined to keep the batter light.

7-Fold in the shredded zucchini and lemon zest gently, ensuring they’re evenly distributed without overmixing.

8-Pour the batter into the prepared pan and smooth the top with a spatula.

9-Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs and the cake top looks dry.

10-Once baked, cool the cake in the pan for 15 minutes, then lift it out using the parchment paper and let it cool completely on a rack.

11-For the glaze, combine the powdered sugar and lemon juice, whisk until smooth, then drizzle it over the cooled cake before slicing and serving.