Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.
Beat eggs with oil to incorporate.
Add sugar. Beat until light and fluffy.
Add lemon juice and vanilla.
Next mix in lemon zest and zucchini.
Add in flour in 3 additions, Just mixing to moisten.
Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.
Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.
Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.
Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.
General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.