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
Linked up to Weekend Potluck!
I would love such bread with many raspberries :D and some lemon :)
ReplyDeleteThanks!
DeleteJust added this to my collection. Can't wait to get raspberries and make it! Thanks.
ReplyDeleteThanks!
DeleteI don't think I have ever seen a more gorgeous bread Jenn! What an amazing combination of flavors! Pinned :)
ReplyDeleteThis looks delicious! We've eaten all of our freshly picked raspberries(oops). Would this work with frozen berries??
ReplyDeleteI saw your note that you usually peel half of your zucchini. What is the reason for this? Does it make a difference in texture? Thanks! Got fresh zucchini and raspberries from my garden and making this right now!
ReplyDeleteHi! Yes, I usually peel half. Sometimes if the peel is tuff you can tell when you eat it, but I do like to have some green speckles throughout that's why I peel half. If you want to hide green from picky eaters, you will want to peel the whole thing.
DeleteJust made these and they're so yummy!! I only had frozen blackberries and raspberries but they worked perfectly! I also made them as muffins instead of a loaf.
ReplyDeleteI haven't made this recipe yet, but I don't think I've seen a prettier zucchini bread. If it tastes 1/2 as good as it looks, I could win a prize at our county fair with it. I included the recipe in a round-up of fabulous zucchini bread recipes here: http://wifesense.com/10-absolutely-fabulous-zucchini-bread/ Hope you get good social media traction on it. (Or not if anyone else should want to enter it in our fair. 🤣)
ReplyDeleteThank you!!!
DeleteDo you have to use buttermilk?
DeleteI made it today very good
DeleteDo you have too use buttermilk? Can you use regular milk or something else?
ReplyDeleteHomemade buttermilk recipe is SUPER EASY! = 1 cup of regular milk plus 1 tablespoon of white vinegar OR 1 tablespoon of lemon juice. In this case, I used the tablespoon of lemon juice. Mix together and let chill for 5 minutes. Ready to use!
DeleteThis was a GREAT use for raspberries and squash from the garden! I did use yellow squash instead of zucchini, so I didn't peel it. I also used coconut and olive oil instead of canola, as well as bread flour because that's what we had. I did try to add more moisture to compensate for the high protein content, but the result was still more dense (almost eggy) than I would've liked. Also, I did without the glaze because it was moist enough as is. Overall, delicious bread and I look forward to making it again with regular flour!
ReplyDeleteI made this tonight and while good, it did not rise as expected and fell slightly in the middle. I used a bit less sugar than it called for and the eggs were average size, not overly large. I was wondering if it the lack of baking soda in the recipe., Thoughts?
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