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Preheat the oven to 350°F. Grease a 9-inch round cake pan, fit parchment in the bottom, grease the parchment, and set aside.
In a large bowl, whisk the eggs until smooth. Whisk in the sugar until the mixture becomes slightly thick and pale yellow, 2-3 minutes. Add the olive oil, Greek yogurt, vanilla extract, almond extract, and orange zest. Whisk to combine and fold in the shredded zucchini.
Once the zucchini is folded in, add the flour, baking powder, baking soda, and salt. Use the whisk to combine gently, allowing the wet and dry ingredients to fall through the tines of the whisk until incorporated. Pour the batter into the prepared pan, and smooth the batter until even on top. Place in the preheated oven and bake until the top is golden and a skewer inserted in the middle comes out mostly clean, 50-60 minutes.
Once baked, remove the cake from the oven and set it on a cooling rack for 15 minutes. Once slightly cooled, remove the cake from the pan and allow it to cool completely.
Once the cake is cooled, prepare the glaze by whisking together the powdered sugar, orange juice, and vanilla extract until smooth. Add more orange juice to thin or more powdered sugar to thicken. Slowly pour over the cooled cake and spread evenly on top. Slice and serve.