Lemon Raspberry Zucchini Bread with Lemon Glaze

What a delicious twist to a family favorite recipe.  We make this Lemon Zucchini Bread many many times each year.  This time I added some fresh raspberries I picked up at the corn stand.  Lemon and Raspberries . . . such a great combo.  The sweet bread paired with the slightly tart raspberries made this bread loved by all.

The house smelled sooooooo good while it baked.  Homemade bread smells amazing any time it's baking, but with fresh raspberries, it added an amazing fruity aroma.  So irresistible that it was hard to wait for it to cool before slicing it and digging in :)

The zucchini dissolves during baking and if you peel it, you can't even tell it's in there.  This bread is so soft and moist and don't forget about the sweet lemony glaze on top.  Oh my goodness.   

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Lemon Raspberry Zucchini Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2/3 c. sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
grated zest of one lemon
juice of one lemon (about 2 Tbl.)
1 c. grated zucchini (peeled or unpeeled)
1 1/4 - 1 1/2 c. fresh raspberries

Lemon Glaze
1 c. powdered sugar
1 tsp. meringue powder, opt. (this helps the icing harden)
grated zest of one lemon
1/4 - 1/2 tsp. lemon extract, opt.
1/2 - 1 Tbl. milk, as needed (or lemon juice)

Preheat oven to 350 degrees.  Grease and flour a 9x5-inch loaf pan (I like to line mine with parchment paper and spray with cooking spray, so I can easily remove the bread from the pan); set aside.  In a medium bowl combine the flour, baking powder and salt; set aside.  In a separate large bowl whisk the eggs, sugar and oil together.  Add the buttermilk, lemon zest and lemon juice and stir until combined.  Stir in the zucchini.  

Add the dry ingredients to the wet ingredients and stir until almost combined, then add the raspberries and carefully fold together until just combined and evenly distributed.  Pour batter into prepared loaf pan and spread out evenly.  Bake for about 55 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 10 minutes, then remove to a wire rack and cool completely.  Top with Glaze and allow to harden.  Slice and serve. 

For the Lemon Glaze:  Combine powdered sugar and meringue powder in a small bowl.  Add the lemon zest, lemon extract and 1/2 Tablespoon milk or lemon juice.  Stir together until smooth and creamy.  If glaze is too thick, add a little more milk or lemon juice.  Pour over cooled bread.    

Jenn's Notes: I usually peel half of my zucchini.   

Base Recipe adapted from: Nancy Creative 

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