Preheat your oven to 350°F and grease a 9x5-inch loaf pan. Line the pan with parchment paper for simple removal after baking.

In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until well combined.

Whisk the baking powder, baking soda, and salt straight into the wet mixture.

Fold in the flour, mixing just until everything is integrated and no dry pockets of flour remain.

Gently fold the shredded zucchini and poppy seeds into the batter.

Pour the batter into your prepared loaf pan, smoothing it out evenly. Bake for 60 to 65 minutes until risen, golden on top, and a toothpick inserted into the center comes out clean.

Allow the bread to cool inside the pan for 10 minutes, then transfer it onto a wire rack to cool completely.

To make the glaze, whisk the powdered sugar together with the lemon juice until smooth and pourable, yet thick. Use all lemon juice for a tart finish, or mix in a little milk or cream to mellow the flavor.

Pour the glaze over the cooled bread, spreading it gently with a spoon. Let the glaze set completely before slicing.