Preheat the oven to 350°F (175°C) and prepare a bundt pan by greasing it well.

Mix in a large bowl the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine in a separate bowl the all-purpose flour, baking powder, baking soda, and salt.

Fold the dry ingredients into the wet mixture gradually until just combined.

Add the lemon zest and lemon juice to the batter, stirring until fully incorporated.

Pour the batter into the prepared bundt pan, smoothing out the top with a spatula.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted comes out clean.

Cool the cake in the pan for about 10 minutes before inverting onto a wire rack.

In a small bowl, whisk together powdered sugar and lemon juice until smooth, and drizzle it over the cooled cake.