Preheat the oven to 350F.

Spray a loaf pan with baking spray and line with parchment paper. Set aside.

In a large bowl, whisk together the eggs and sugar until smooth. Add in lemon zest and lemon juice and whisk well.

Add in olive oil and kefir. Whisk together.

Add grated zucchini and stir to combine.

In a medium bowl, whisk together the flour, baking powder and salt. Pour it in the wet mixture and stir just until incorporated.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let it sit for about 10 minutes before removing from the pan. Place it on a cooling rack and let it cool down completely.

To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Drizzle the lemon glaze over the top of the bread. Top with lemon zest.

Serve when the glaze sets.