Preheat oven to 325 degrees F.

Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and some flour, set aside. Or make two smaller loafs, using two 8 x 4 inch pans.

In a medium bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg until combined. Set aside.

In a large bowl whisk together eggs, oil, vanilla extract, lemon juice, lemon zest and sugar, until creamy.

Add the dry ingredients to the egg mixture, little by little and beat well until fully combined.

Stir in the grated zucchini and grated carrots, next add chopped walnuts and raisins until well combined. Pour batter into the prepared pan.

Bake for 55 to 60 minutes, or until tester inserted in the center comes out clean. Bake for 40-50 minutes if using two smaller pans. If the edges and top brown before the center is settled, cover the bread with aluminum foil and continue baking.

Cool in pan for about 20 minutes before transferring the bread onto a cooling rack.

Remove bread from pan, and completely cool before storing or coving with the glaze.

Lemon Glaze:

In a medium bowl, whisk together confectioners' sugar, fresh lemon juice and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.

If needed, add another teaspoon of lemon juice, or more sugar.

Drizzle glaze over the cooled bread, let it settle before slicing and serving.

Store covered at room temperature for up to 3-4 days.