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

Grate the zucchini using a box grater, then place it in a clean kitchen towel to absorb excess moisture. Set aside.

In a large mixing bowl, combine vegetable oil, sugar, lemon zest, and lemon extract. Beat the mixture on medium speed for 2-3 minutes until well blended.

Add the eggs one at a time, mixing until completely combined after each addition. Then add the Greek yogurt and continue mixing until smooth.

Fold the grated zucchini into the wet mixture. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.

Pour the batter into the prepared pan, smoothing the top. Bake for 25-28 minutes until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, combine powdered sugar, lemon zest, and milk. Whisk until smooth and thick for the glaze.

Once the cake is completely cooled, pour the glaze over the top and allow it to set for a few minutes before slicing.