I thought this was a nice variation of zucchini bread. I added baking powder and salt to all-purpose flour in place of the self-rising (as per the substitutions chart her on AR), and since I only had one small lemon on hand that yielded a scant 1/2 tsp. of zest, I went ahead and added about 2 tsp. fresh lemon juice, and I omitted the nuts. Make sure you squeeze as much liquid as possible out of the zucchini - the extra moisture will definitely affect the baking time. I did, and still probably baked this for a total of 45 minutes before a toothpick came out clean when inserted in the center. Since it's such a moist bread, let it cool before trying to slice. Flavor was very good - I liked the lemon, but found I don't like raspberries in baked goods all that much - I found them a bit too tart. Next time, I will use blueberries instead, but if you're a raspberry fan, please try this one!
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I thought this was a nice variation of zucchini bread. I added baking powder and salt to...