Lemon Raspberry Zucchini Bread

What a great combination of flavors!  You can use fresh zucchini or the one you froze over the summer, when it was so abundant.  If you're using frozen, make sure to squeeze all that liquid out. This bread is absolutely amazing! Everything blends beautifully together.  Enjoy!
This recipe yields two 9x5 loaves
-4 large eggs
-1 1/2 cups sugar
-1 cup vegetable oil
-1 cup milk
-2 lemons
-2 cups grated zucchini
-1 tsp salt
-4 tsp baking powder
-4 cups flour
-2 cups fresh raspberries
Preheat oven to 350 F.  Coat generously two 9x5 loaf pans with baking spray (the one with flour and butter) on the bottom and up the sides.  Set aside.
In your mixer, cream the eggs and sugar.  Add the oil and mix.  Stir in the milk along with the zest and juice from the lemons.  Add the zucchini and mix well.  Add the salt, baking powder and flour, half of cup at a time.  Lastly, stir in the raspberries.  They will break nicely as you mix, but don't over do it.
Pour batter evenly into the two prepared pans.
Bake in preheated oven for 50-60 minutes or until the toothpick comes out clean.
Remove from oven and let it cool in the pan for 10 minutes.  Remove bread from pan and let it cool completely on wire racks.  Slice and enjoy!