• Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
• In a medium bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside.
• In a large bowl, cream together sugar, Greek yogurt, vegetable oil, eggs, ¼ cup lemon juice, 2 teaspoons lemon zest, and vanilla extract until well combined.
• Gently stir the shredded zucchini into the wet ingredients with a wooden spoon.
• Add the dry flour mixture to the wet ingredients and mix just until everything is combined, being careful not to overmix.
• Pour the cake batter evenly into the prepared baking dish.
• For the crumb topping, combine flour, brown sugar, granulated sugar, remaining lemon zest, and salt in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Evenly sprinkle the crumb topping over the cake batter in the baking dish.
• Bake for 35 to 42 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
• Remove the cake from the oven and let it cool in the dish for 15 minutes.
• Prepare the lemon glaze by combining powdered sugar, milk, and lemon juice in a small bowl until it reaches a drizzling consistency.
• Drizzle the glaze over the slightly warm cake before serving.

Notes

• For the best flavor, use Meyer lemons. Ensure the zucchini is unpeeled and shredded. This cake is versatile and can be enjoyed for breakfast, as an afternoon snack, or for dessert. Drizzle the glaze while the cake is still warm for optimal texture. The cake is delicious served either warm or cold.