Start by washing the zucchinis thoroughly. Using a box grater, grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to prevent sogginess while keeping it moist and tender.
In a large mixing bowl, combine granulated sugar and vegetable oil. Whisk until smooth. Add eggs one at a time, mixing well after each addition. Stir in plain yogurt, lemon zest, and lemon juice until incorporated.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds for even distribution.
Gradually add dry ingredients to wet mixture, stirring gently but thoroughly. Be careful not to overmix. Fold in grated zucchini evenly.
Preheat oven to 350°F (175°C). Grease bundt pan thoroughly. Pour batter into pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool in pan for 15 minutes before inverting onto a wire rack. Let cool completely before glazing.
In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable. Adjust thickness by adding more lemon juice or powdered sugar as needed.
Drizzle lemon glaze evenly over cooled bundt cake. Allow glaze to set for 10-15 minutes before slicing and serving.