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Optional Icing
Preheat oven to 350 degrees (edit: 325 degrees) and coat two 8 ½" x 4 ½" bread pans with baking spray.
In a large bowl, cream together oil (butter), Greek yogurt, lemon juice and vanilla. Once combined, add in eggs, one at a time, beating well after each addition.
In a separate bowl, sift together flour(s), sugar, baking powder, baking soda, salt. Add in lemon zest, and stir together.
Add dry ingredients into wet ingredients, and mix just until combined.
Add in zucchini and stir.
Once combined, divide batter evenly between the two loaf pans (or cupcake tins)
Bake for 55-60 minutes (edit: 20 minutes for cupcakes), or until a cake tester comes out clean.
Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
Mix lemon juice, lemon zest and powdered sugar together until well combined.
With the bread on the cooling rack, pour glaze over the bread.