Preheat oven to 350 F. Grease (and flour, if you like to  do this) a 9×5″ loaf pan.

In a large bowl, stir together the flour, baking powder, sugar, and salt.

In a separate bowl, beat the eggs well, then add the eggs, oil, buttermilk, lemon juice, and lemon zest to the dry ingredients and stir everything together.

Finally, fold in the shredded zucchini until it becomes a messy batter (but don’t overmix!).

Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Obviously, you know your oven, so make sure to keep an eye on it.

Cool the loaf completely; you can tip it out onto a wire rack after 10 minutes if you like.

When it's mostly cool, make the glaze. In a small bowl, mix the powdered sugar and lemon juice until well blended, then spoon the glaze over the cooled loaf. Let the glaze set, then serve.