Preheat the oven to 350 degrees. Coat a loaf pan with coconut oil spray.
Whisk together the flour, baking powder, and salt until well combined.
Whisk the beaten eggs together with the sugar and melted coconut oil until well combined. Add the buttermilk, lemon zest, and lemon juice then whisk very well. Add the zucchini and mix until evenly combined.
Slowly add the flour mixture to the egg mixture until just combined.
Pour into the loaf pan and gently tap the loaf pan on the counter to remove any air bubbles.
Place into the oven and bake for 40-45 minutes, or until a tester inserted into the center comes out clean.
Remove from the oven and let rest for 10 minutes before removing from the pan and placing on a cooling rack until cool to the touch.
Make the glaze by combining the powdered sugar, lemon, juice, lemon zest, and milk together until smooth and creamy and at the desired consistency.
Place some wax paper under the wire rack with the zucchini bread on it. Drizzle the lemon glaze over the top of the loaf until evenly coated.
Let the glaze set then slice and serve. Enjoy!