Preheat your oven to 325°F (165°C) and grease two 8x4 inch loaf pans.

Grate the zucchini to have about 1 cup and zest the lemons.

In a large bowl, whisk together flour, salt, baking powder, and baking soda.

Mix sugar with lemon zest, rubbing until fragrant.

Add eggs, olive oil, lemon juice, and vanilla to the lemon-sugar mixture and stir until smooth.

Gently fold the dry ingredients into the wet mixture until just combined.

Fold in the grated zucchini until evenly distributed, then divide the batter between the loaf pans.

Bake for 60 to 65 minutes, or until a toothpick comes out clean.

Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

Whisk together powdered sugar and lemon juice to prepare the glaze.

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