Preheat the oven to 350°F.

Brush a loaf pan with some melted butter and line the bottom with a piece of parchment paper, letting the excess hang over the sides. Brush the parchment paper with more butter. Set aside.

Wash and trim the zucchini. Shred using a box grater or chop into smaller pieces and shred in a food processor. Set aside.

Add sugar and lemon zest to a large mixing bowl and whisk together releasing the lemon essential oil.

Add sour cream, eggs, oil and vanilla extract to the sugar mixture and beat until smooth. Add the shredded zucchini and stir to distribute evenly.

Sift flour, baking soda, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and mix until just combined.

Transfer the batter to the prepared loaf pan and bake for about 60 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.

Allow the bread to cool in the pan for 10 minutes before removing it from the pan and let it cool further on a wire rack.

To make the glaze, whisk together powdered sugar, lemon juice, lemon zest and a pinch of salt in a small bowl. Drizzle glaze over completely cooled zucchini bread and serve.