Lemon Raspberry Zucchini Bread with Lemon Glaze

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs

2/3 c. sugar

1/2 c. canola or vegetable oil

1/2 c. buttermilk

grated zest of one lemon

juice of one lemon (about 2 Tbl.)

1 c. grated zucchini (peeled or unpeeled)

1 1/4 – 1 1/2 c. fresh raspberries

1 c. powdered sugar

1 tsp. meringue powder, opt. (this helps the icing harden)

grated zest of one lemon

1/4 – 1/2 tsp. lemon extract, opt.

1/2 – 1 Tbl. milk, as needed (or lemon juice)