1. Preheat your oven to 325°F (165°C). Grease a 6-cup bundt pan with butter and dust with flour.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and 1 teaspoon of salt.
3. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and twist it to wring out most, but not all, of the water.
4. In a medium bowl, stir together the eggs and sugar until well combined. Then stir in the melted butter, grated zucchini, vanilla extract, lemon zest, and lemon juice.
5. Gradually stir the dry flour mixture into the wet zucchini mixture until just combined. Do not overmix.
6. Transfer the batter to the prepared bundt pan. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
7. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Run a paring knife around the edges, then turn the cake out onto a wire rack or cake dish to cool completely.
8. Once the cake is completely cooled, make the glaze by whisking together the confectioners' sugar and 1 tablespoon of lemon juice. Add more lemon juice as needed to achieve a thick but pourable consistency.
9. Top the cake with spoonfuls of glaze, allowing it to drip down the sides. Sprinkle with additional lemon zest, if desired.
10. Slice and serve your delicious **Lemon Zucchini Cake**. Refrigerate any leftovers.