Lemon Zucchini Bread

Preheat oven to 350 degrees. Grease an 8 by 4-inch loaf pan and set aside. 
In the bowl of an electric stand mixer mix sugar with lemon zest for 30 seconds. Add in oil and eggs and mix until combined.
Add the flour, baking powder and salt and blend just until combined.
Add in sour cream and 1 1/2 Tbsp of the lemon juice and mix just until combined.
Add zucchini and mix again. Pour mixture into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.

For the lemon glaze:

In a small mixing bowl whisk together powdered sugar and remaining 1 1/2 Tbsp lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.