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Ingredients:
2 C AP Flour
2 t Baking Powder
½ t Salt
2 Eggs
⅔ C Sugar
½ C Canola Oil
½ C Buttermilk
Zest of 1 Lemon
2 T Lemon Juice
1 C Grated Zucchini, Unpeeled
1 6 oz Container of Raspberries
Lemon Glaze
1 C Confectioners Sugar
Zest of ½ Lemon
¼ - ½ t Lemon Extract
½ - 1T Milk, As Needed
Directions:
Preheat oven to 350*F. Grease and flour 9X5 pan. In a medium bowl combine dry ingredients, save for the sugar. Set aside. In another bowl whisk eggs, sugar and oil. Add the buttermilk, zest, and lemon juice. Stir until combined. Fold in zucchini. Add dry ingredients to the wet ingredients along with raspberries folding until just combined. Slack out to pans, bake until golden brown and a toothpick comes out dry. About 50 minutes. For the glaze combine all of the ingredients in a small bowl and adjust consistency with milk if needed. Glaze bread and serve!
