From Bakingsense.com
Author writes: Use up all that zucchini you’ve got in the fridge to make Lemon Zucchini Bread with olive oil & thyme. It’s so good you won’t even notice the healthy veggies in the mix.

Bread:
1 pound (454g) zucchini (about 2 medium)
2 cups (10 oz, 280g) all-purpose flour
1/2 teaspoon salt
1 1/5 teaspoons baking powder
1 cup (8 oz, 224g) granulated sugar
1/4 cup (1.75 oz, 50 ml) olive oil
3 large eggs
zest from 2 lemons, very finely grated
leaves from 1 sprig lemon thyme or thyme, about 1/2 teaspoon of leaves (optional)

Glaze:
1/4 cup (2 oz, 60 ml) lemon juice (about 2 lemons)
1/4 cup (2 oz, 56g) granulated sugar
1 sprig lemon thyme or thyme (optional)

Instructions:
Preheat the oven to 350°F. Butter a 9x5 loaf pan and line with parchment paper in one direction.

Use the large holes of a box grater or the large grating disc of a food processor to shred the zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.

Combine the flour, salt, baking powder and sugar in a mixing bowl and whisk to combine.

In another bowl, whisk together the oil and eggs. Stir the zucchini, lemon zest and thyme leaves into the wet ingredients.
Add the wet ingredients to the dry ingredients all at once and stir just until combined. The batter will look quite dry at first, but will loosen up as you mix it.

Pour the batter into the prepared loaf pan. Bake until a toothpick comes out with a few moist crumbs, 45-50 minutes.
While the bread bakes, combine the lemon juice and the granulated sugar in a small saucepan. Toss in the thyme sprig. Cook over medium heat until the sugar dissolves. Set aside to cool. Once the syrup is cool, remove the thyme sprig.

As soon as the bread comes out of the oven, pour the lemon glaze over the loaf. Cool the loaf in the pan for 10 minutes and then turn out onto a cooking rack to cool completely.
Wrap and store at room temperature until serving. The bread will keep for several days at room temperature.