Preheat your oven to 350°F (175°C) and prepare a 10x10-inch baking dish by lining it with parchment paper and lightly spraying it with non-stick spray.

Using a box grater, shred your zucchini and place it on several layers of paper towels. Squeeze the zucchini firmly to remove as much moisture as possible.

In a large mixing bowl, combine the vegetable oil, sugar, lemon zest, and lemon extract. Beat on medium speed until well blended and slightly frothy, approximately 2–3 minutes.

Add eggs to the mixture, one at a time, mixing well after each addition. Blend in the Greek yogurt until smooth and creamy.

Gently fold the drained zucchini into the wet mixture. Then, sift flour, baking powder, baking soda, and salt into the bowl and mix until just combined.

Pour the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Prepare the icing by mixing together powdered sugar, lemon zest, and milk until smooth.

Once the cake has cooled completely, drizzle or spread the lemon glaze over the top and let it set before serving.