Bake for 50-55 minutes or until a toothpick comes out clean.
Cool for 15 minutes before removing from pan to cool completely.
In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing leftover just store in a container in the refrigerator.
Video
Notes
If you're baking in an 8x4 metal baking pan you will need to add 10-12 minutes to the baking time. Or until a toothpick comes out cleanTo freeze: Let zucchini bread cool completely. Wrap in plastic wrap and then aluminum foil and freeze. Thaw in the refrigerator and drizzle icing over the top right before serving.