In a bowl, beat together the zucchini, sugar, egg, lemon juice and oil.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
Remove from heat, and cool about 10 minutes.
Turn out onto a wire rack or plate.
Whisk together the glaze ingredients and pour over top of the loaf.