Preheat oven to 325°F. Spray a 12 cup bundt pan with baking spray or grease and flour it well. Set aside.

In a large mixing bowl, beat sugar, oil, and eggs until well combined. Add lemon zest, lemon juice, and lemon extract; beat again.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in shredded zucchini.

Pour batter into prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, let cool for 5 minutes, then invert onto a wire rack to cool completely.

For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake before serving.