For the Lemon Zucchini Bread:

1. Preheat oven to 350° Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the sugar, lemon zest, lemon juice, vanilla, eggs, and cooled, melted butter until smooth. Add the shredded zucchini and mix until well combined.
4. Add the dry ingredients and mix until just combined. Don’t overmix or the loaf will be tough.
5. Pour the batter into the prepared loaf pan. Bake until golden brown and a toothpick comes out clean, about 50 to 60 minutes. An instant read thermometer inserted into the middle should reach 200° F.
6. Remove bread from oven and let cool in pan, on a rack, for 10 minutes.
7. Carefully invert cake from the pan, onto a cooling rack. Invert cake onto another cooling rack, right side up.
8. Using a toothpick, poke holes all over top and sides of cake.
9. Gently brush Lemon Wash Glaze over top and sides until all is absorbed.
10. Let cake cool completely.
11. Drizzle with Creamy Lemon Glaze.

For the Lemon Wash Glaze:

1. Combine sugar and lemon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Turn off heat and set aside.

For the Creamy Lemon Glaze:

1. Prepare just before using
2. Combine the confectioners' sugar, lemon zest, lemon juice, and cream in a mixing bowl. Whisk until smooth.