Grease a loaf pan with some non-stick spray and lay some parchment paper making sure you leave some excess on the sides (this will help you pick it up once cooled down).
In a large bowl, whisk the eggs, cream, vegetable oil, lemon juice and vanilla paste.
In a small bowl, add the sugar and lemon zest. Rub with your fingers to release the lemon natural essence into the sugar. Add to the wet ingredients and whisk.
Add the grated zucchini and then, fold in the flour and salt.
Pour into the greased loaf pan. Bake for 40 minutes or until you insert a toothpick in the center and it comes out clean.
While the cake cools down, in a small bowl, whisk the icing sugar and the lemon juice, adding this one tablespoon at a time to make sure you'll get the right consistency.
When the loaf bread has cool downed completely, pour the lemon glaze on top. Decorate with extra lemon zest (optional).
Enjoy!
Video
Notes
SUBSTITUTIONS: You can substitute the double cream with natural yoghurt.
STORAGE: Store in an air-tight container for up to 2 days at room temperature or 7 days in the fridge. You can also freeze the cake for up to 2-3 months.