With the rack in the middle position, preheat the oven to 350 F. Butter a 9 X 5 inch loaf pan and line with a strip of parchment patter, letting it hang over both sides.
In a bowl, combine the flour, poppy seeds, baking powder, baking soda and salt.
In another bowl, whisk together the sugar, oil and eggs until smooth. Add the zucchini, lemon zest and juice. Stir in the dry ingredients. Spread the mixture out in the prepared loaf pan.
Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean.
Lemon Glaze: In a small bowl, combine the sugar and lemon juice. Pour over the hot bread. Let cool completely on a wire rack, about 3 hours. The glaze will harden as it cools. Remove loaf from pan and cut into slices.
