• Preheat oven to 350 degrees F. Spray a 9-inch round or square baking dish with non-stick cooking spray.

For the Cake

• In a medium bowl, combine the flour, baking powder, and salt and set aside.
• In a large bowl or stand mixer combine the sugar, yogurt, eggs, 1/4 cup lemon juice, 1 tablespoon lemon zest and the vanilla extract. Mix until well combined. Use a spoon to stir in the zucchini. Add the dry mixture and mix again just until combined.
• Transfer the batter to the prepared baking dish.

For the Crumb Topping

• Place the flour, brown sugar, granulated sugar, 1 tablespoon of lemon zest, and butter in a small bowl. Press the mixture with a pastry cutter or fork for several minutes until the pieces of butter are pea-sized then use your hands to mix until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cake.
• Bake for 35 to 40 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of cake comes out clean. Remove from the oven and allow the cake to cool for at about 15 minutes before drizzling with the lemon glaze.

For the Lemon Glaze

• Combine the powdered sugar, milk and 1-2 tablespoons of lemon juice, as needed, to reach a good drizzling consistency. Drizzle over the crumb topping of the cake while it is still slightly warm.
• Serve warm, room temp, or cold!