Grate two medium zucchinis into a bowl. Transfer zucchini onto paper towels, wrap, and squeeze out excess moisture.

Preheat your oven to 350°F (175°C). Line a 10x10-inch baking dish with parchment paper and lightly spray with cooking spray.

In a large mixing bowl, mix ½ cup vegetable oil and 1 cup sugar until smooth. Add the zest of one lemon and 1 teaspoon lemon extract, then mix in the eggs and ¾ cup Greek yogurt until combined.

Fold the squeezed zucchini into the wet mixture. In a separate bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt. Gradually add this to the wet mixture, stirring until just combined.

Pour the batter into the prepared baking dish and bake for 25-28 minutes. Check doneness with a toothpick; it should come out clean.

Remove from the oven and cool completely. Make the glaze by mixing 1 cup powdered sugar and 2-3 tablespoons of milk until smooth. Drizzle or spread over the cake once cooled.