Preheat oven to 350 degrees.
Mix flour, salt and baking powder in a bowl. Set aside. In the largest bowl of a mixer, add eggs and beat. Add canola oil, sugar, 2 TBS lemon juice, buttermilk and lemon zest. Beat until well incorporated. Fold in the zucchini with a spoon.
Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate the dry ingredients. Mix until just blended. Do not over beat.
Pour the batter in a 9 x 5 loaf pan that has been well greased.
Bake for 40-45 minutes.
Meanwhile, make the glaze. Mix together confectioner’s sugar, 3 TBS lemon juice and milk. Set aside.
When the lemon zucchini loaf bread is done, remove it from the oven and set it on a wire rack for 15 minutes. Turn the bread out of the pan and continue to let cool on the wire rack.
Drizzle the glaze over the top of the bread while it is still warm.