Preheat oven to 350 degrees F. Spray two 8 1/2 inch x 4 inch bread pans with baking spray (the kind that has the flour in it) and set aside.
Beat the butter and sugar in a large bowl until light and fluffy. Add in the greek yogurt and lemon juice and beat until combined. Add in the eggs one at a time, scraping down sides of bowl as necessary.
In a separate bowl combine the flour, baking soda, salt, baking powder and lemon zest, whisk to combine. Pour the dry ingredients into the wet and stir just enough to combine.
Fold in the zucchini, vanilla extract and poppy seeds until evenly distributed. Try not to over stir.Pour the batter evenly into the prepared pans and bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool for at least 10 minutes in pans before removing to wire rack to cool completely.
For the Glaze:
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the bread and garnish with lemon zest if desired. Store bread in an airtight container. Enjoy!
Wrap tightly in plastic wrap and store in a zip close bag in the freezer. You can freeze this bread for up to 3 months.