A moist and flavorful cake made with fresh zucchini and raspberries, perfect for a summer dessert or afternoon treat.

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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat together oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then stir in vanilla and Greek yogurt.
Fold in grated zucchini and lemon zest.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.