Preheat oven to 350 F/177 C. Grease and flour a bread loaf pan. Shred the zucchini, coarsely chop the raisins, and set aside.
Cream butter and sugar, then add the eggs and mix until light and fluffy. Stir in shredded zucchini, vanilla, and lemon extract.
Add cinnamon, salt, flour, baking soda and powder, and mix until well combined. Stir in chopped raisins, nuts, and flaxmeal.
Spread batter into prepared loaf pan, and bake for 60-65 minutes, until a toothpick stuck in the center comes out clean.
Let cool completely before slicing for the cleanest slices. Store in an airtight container at room temperature. Freeze in a zip top freezer bag for longer storage, and thaw completely before slicing.
Notes
Recipe adapted from my friend Anita Anderson Cooper.