Preheat oven to 325 degrees F.
Grease and flour two 8 x 4-inch loaf pans and set aside.
Whisk salt, baking powder, and baking soda. Set aside.
Combine sugar and lemon zest. Rub together with your fingers until fragrant.
Add eggs, olive oil, lemon juice, and vanilla to the lemon sugar mixture and stir until smooth.
Add dry ingredients to wet ingredients and stir until just combined.
Fold in the zucchini and pour the batter into the prepared loaf pans.
Bake for roughly 60 minutes.
Carefully remove the loaves from the pans.
While the bread is cooling, make the lemon glaze by combining Swerve powdered sugar and lemon.
Drizzle the glaze over the loaves.
Slice and serve.
