Lemon zucchini cake loaf has the most tender crumb that melts in your mouth with just the right amount of bright lemon sweetness.
Crack and lightly beat the egg in a small bowl, then add it to the lemon zest and sugar. Add olive oil and vanilla to the mixing bowl. Whisk the ingredients together until smooth. Add milk and lemon juice and whisk until fully mixed.
Add flour, baking powder, and salt into a second medium bowl and mix until well combined. Then add the flour mixture to the wet ingredients and mix well until a batter forms and is fully blended. Add grated zucchini.
Pour batter into the pan and bake until golden brown. Mix the glaze and drizzle over the top after cool.