A light tasting zucchini bread that goes well with breakfast or an afternoon cup of tea.
Blend the butter and sugar. Mix in the eggs and beat until light and fluffy. Add in the lemon juice, vanilla extract, zucchini and the water at low speed.
Slowly blend in the flour, baking soda, salt and baking powder. Do not overmix the batter.
Gently stir in the raspberries by hand using a large spoon or spatula.
Pour into 2 large loaf pans (9 X 5 inches) that have been sprayed on the bottom with oil. Smaller pans can be used if making gift loaves.
Bake large loaves for about 60-70 minutes. Smaller loaves will take less time, about 45-55 minutes. Check at the lowest time and then increase as needed. Allow to cool in pan for 10 minutes, remove from pan and cool on a rack.
Mix powdered sugar with lemon juice. Drizzle onto the cooled loaves. Slice and enjoy!