Preheat the oven to 325°F. Lightly grease and flour two 8-by-4-inch loaf pans, setting them aside once prepared.

In a separate large mixing bowl, sift together the flour, salt, baking powder, and baking soda. Reserve this dry blend.

In another mixing bowl, combine the granulated sugar and lemon zest, massaging them together with your fingertips until the mixture is aromatic.

Incorporate the eggs, olive oil, vanilla extract, and lemon juice into the lemon-sugar mixture, stirring thoroughly until the blend becomes smooth and uniform.

Gradually fold the dry ingredients into the wet mixture, mixing until just incorporated. The resulting batter will be dense.

Fold in the shredded zucchini, ensuring even distribution throughout the batter. Divide the mixture evenly between the two prepared pans.

Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf emerges clean.

Place the baked loaves on a wire rack to cool for 15 minutes while still in the pans. Run a knife around the edges to loosen, then gently remove the loaves from the pans and allow to cool fully on the rack.

To prepare the glaze, whisk the lemon juice into the powdered sugar in a small bowl until a smooth consistency is achieved.

Drizzle the glaze generously over the cooled loaves before slicing and serving.