Preheat oven to 350 F. Mix dry ingredients together in medium bowl and set aside. In large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, buttermilk and lemon zest and blend together. Fold in zucchini and nuts until well mixed. Add dry mixture to wet mixture and blend until well combined. Pour batter into a greased 9x5-inch loaf pan. Bake 40-45 minutes. While still warm, combine glaze ingredients and spoon over bread. Let glaze set up before cutting.