Preheat your oven to 325°F (165°C) and prepare two 8×4 inch loaf pans by greasing them with olive oil or butter, then dusting with flour.

Grate zucchini until you have about one cup and set it aside. Zest the lemons, avoiding the bitter white pith.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 0.5 teaspoon of baking soda.

In a separate bowl, combine 1 cup of granulated sugar with the lemon zest, rubbing them together until fragrant.

Add 2 eggs to the lemon-sugar mixture, then mix in 0.5 cup of olive oil, 0.33 cup of lemon juice, and 1 teaspoon of vanilla extract.

Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.

Gently stir in the grated zucchini until evenly distributed.

Pour the batter into the prepared pans, smoothing the tops, and bake for 60-65 minutes. Check doneness with a toothpick.

Once baked, cool in the pans for 15 minutes before transferring to wire racks.

For the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth.

Drizzle the lemon glaze over the cooled loaves and allow to set.