• Preheat oven to 350 degrees
• Flour and grease 1 9x5 loaf pan
• In a large bowl, blend together flour, baking powder and salt
• In another bowl, beat 2 eggs well
• Add to the eggs the oil and sugar and blend together well
• Add the buttermilk, lemon juice, and lemon zest and blend together well
• Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
• Fold the zucchini into the prepared batter until evenly throughout.
• Pour the batter into the prepared loaf pan, pat down the pan with a couple of soft thumps to your counter top to evenly distribute the batter.
• Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean. (Check at 35 minutes to make sure you don't over bake)
• Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling

For the Glaze:

• In a bowl, mix the powdered sugar, 1 TBS lemon juice, and 1 TBS half and half. 
• Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread, but not too runny. 
• Add more half and half, or lemon juice as needed to thin the glaze. Or add a little more powdered sugar as needed to thicken. 
• Drizzle the glaze over the cooled loaf. (I like to drizzle with my cake on a cooling rack with foil or a cookie sheet underneath. This way the glaze won't gather on the sides, and will drip off without getting all over the place)
• Let set, then slice and serve