Mini Loaves: 

1. Preheat your oven to 350°F.
2. Generously butter and flour 3-4 mini loaves (see note*) or coat it with a spray like Baker’s Joy or homemade equivalent. Alternatively, you may line a straight-sided loaf pan with parchment paper for another easy removal method.
3. In a medium-sized mixing bowl, combine flour, baking powder and soda, and salt. Set aside.
4. In a larger mixing bowl, whisk together oil, almond extract, vanilla extract, lemon zest, and sugar together for about 3 minutes at a brisk pace.
5. Scrape down your bowl of wet ingredients and add your eggs, one at a time (mixing in between) followed by your Greek yogurt.
6. Add your dry ingredients to the bowl of wet, mixing together by hand or with an electric mixer for about 30 seconds on medium-low. Use a spatula to fold in your mixed berries.
7. Pour batter into pans.
8. Bake for 35 minutes* (see notes) or until toothpick inserted into the center comes out with just a few crumbs on it and loaves are beginning to pull away from the sides of the pans. Cool loaves in pans for 10 minutes before inverting on a cooling rack.

Glaze:

1. Whisk all ingredients together in a small bowl until combined.
2. Drizzle glaze over cooled loaf cakes. I like to do two coats after the first has set within a few minutes.