Preheat your oven to 350°F (175°C). Aggressively grease your 10-cup bundt pan with baking spray or a butter-flour paste to ensure a perfect golden-brown crust.

In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and 1/4 cup lemon juice until pale and fully emulsified. Gently fold in the grated zucchini and 1 tbsp lemon zest.

In a separate bowl, sift the all-purpose flour, baking powder, baking soda, and salt. Fold the dry mixture into the wet zucchini mixture just until no dry pockets remain. Do not overmix.

Pour the batter into the prepared pan, smooth the top, and bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for exactly 10 minutes before inverting onto a wire rack to cool completely.

While the cake cools, whisk the powdered sugar, heavy cream, and 1 tbsp lemon juice in a small bowl until it forms a thick, opaque white icing.

Spoon the thick glaze generously over the completely cooled cake, allowing it to drip down the ribbed sides. Immediately garnish with the remaining bright yellow lemon zest and tiny fresh green mint leaves.