Glazed Raspberry Lemon Zucchini Bread is one of my favorite summer creations! Not only does it use fresh red raspberries and zucchini, but it tastes AMAZING! Your most picky eater will have no idea this tasty bread has a vegetable in it!
As with my Glazed Blueberry Lemon Zucchini Bread recipe, this bread is a modification of a recipe from our electric cooperative’s monthly magazine. If you’d like to see the original recipe, please click here. So, since many people don’t like nuts or are allergic to them, I decided to change the original to accommodate all types. 🙂
Glazed Raspberry Lemon Zucchini Bread Recipe…
I absolutely LOVE fresh lemon, and I try to incorporate it into as many baked goods as possible. Glazed Raspberry Lemon Zucchini Bread combines one of my favorite berries (red raspberries) with fresh lemon juice and zest. After trying the Glazed Blueberry Lemon Zucchini Bread, my mom suggested making it with the bounty of red raspberries she had in the backyard. Thanks, Mom, for the wonderful idea! 🙂 Without you, I wouldn’t have the passion I do for food!
To make this recipe, and really ALL recipes easier, you’ll want to focus on your mise en place. What the heck is that? Basically, it’s getting all your stuff (and yourself) put together and ready before starting the recipe. Is everything measured out? If not, you don’t have mise en place! 🙂
Glazed Raspberry Lemon Zucchini Bread
Notes
Frozen red raspberries can be substituted for fresh. Do not thaw prior to folding into the batter.
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs, beaten
- 1 cup oil
- 2 1/2 cups granulated sugar
- zest of two lemons (about 3 Tablespoons)
- 1/4 cup lemon juice, freshly squeezed is best
- 1 cup buttermilk (or add 1 T. lemon juice to 1 cup of milk and allow to sit for five minutes)
- 2 cups grated zucchini
- 3 cups fresh red raspberries
Glaze Ingredients
- 5 Tablespoons butter
- 2 cups powdered sugar
- 4 Tablespoons lemon juice
Instructions
- Preheat oven to 350℉. Grease two 9×5-inch loaf pans well. Set aside.
- Mix together flour, salt, and baking powder in a medium bowl.
- In a large bowl, beat eggs. Add oil and sugar and blend well.
- Add lemon juice, buttermilk, and lemon zest, mixing well.
- Fold in zucchini until well mixed.
- Add dry mixture to wet mixture and blend until well combined.
- Gently fold in red raspberries. Do not overmix!
- Pour batter into prepared loaf pans and bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow loaves to cool 10-15 minutes and turn out to cooling rack.
- While loaves are warm, prepare the glaze.
- In a medium saucepan, melt butter over low heat. Whisk in powdered sugar until smooth. Add lemon juice to drizzling consistency and spoon over bread. (Go slowly with adding the lemon juice, and only add enough for the correct consistency. If it sets up too quickly and you’ve used all the lemon juice, you can add warm water 1 tablespoon at a time to thin.)
- Allow bread to cool and glaze to set before cutting. Store well wrapped.
I hope you’ll try this recipe and let me know how you like it. I LOVE experimenting with new flavors with traditional recipes like zucchini bread. Do you have ideas for new flavor combinations? Please let me know!
If you’d like to see what products I used for my Glazed Raspberry Lemon Zucchini Bread, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
If you like this recipe, you might also enjoy my Glazed Blueberry Lemon Zucchini Bread, Old Fashioned Red Raspberry Shortcake, Old Fashioned Cucumbers and Onions salad, and Sweet and Sassy Grilled Sweet Corn. All make great use of summer garden bounty! 🙂