Set the frosting ingredients out to soften while you make the cake. Preheat the oven to 350°. Shred the zucchini. A food processor makes this quick and easy. Mix the zucchini, eggs, oil, vanilla, sugar and lemon juice. Add in the combined dry ingredients. Flour, baking powder, baking soda, and salt. Mix on medium speed for about two-three minutes. Gently stir in the raspberries. Don't over mix, otherwise, your raspberries will be smooshed, and your cake will be pink. Spray two or three round 9" baking pans with non-stick baking spray. Fill them equally. If using three pans, bake for 30-35 minutes. Two pans may take a bit longer to bake through. Let cool, frost and enjoy.