In stand mixer, beat together canola oil, eggs, and lemon juice, about 30 seconds
Add sugars and vanilla, stir.
Add evaporated milk (shake well before adding) and stir until evenly incorporated.
In separate, medium-sized bowl combine flour, baking powder and salt.
Remove the bowl from your stand mixer and using a spatula, fold the dry ingredients into the wet, about ¼ of the flour mixture at a time.
Fold in Zucchini and lemon zest.
Pour into prepared bread pan and transfer to oven
Bake 45-50 minutes, or until toothpick inserted in center comes out mostly clean (a few crumbs are acceptable, just so long as the center is no longer gooey)
Allow bread to cool in pan for 5-10 minutes before (carefully, as it will still be hot) transferring to rack before topping with glaze
Glaze
In a medium-sized bowl combine sugar, milk, lemon zest and lemon juice. Stir well with whisk or fork.*
Drizzle over lemon zucchini bread. Allow glaze to set for 5-10 minutes before cutting and serving.
Notes
If you are going to use the same lemon for zest and for juice, I strongly recommend grating the zest of the lemon BEFORE squeezing the juice out, it is much easier than trying to do this the other way around *If the glaze is too stiff, add more milk, ½ tsp at a time. If it is too runny, add more sugar, 1 Tbsp at a time until desired consistency is met.