This Lemony Raspberry Zucchini Bread with a Lemony Glaze uses ripe, juicy raspberries to sweeten a zucchini quick bread. The glaze on top is the perfect finishing touch to this bread that uses the best the summer has to offer.
When summer’s bounty of fresh zucchini has you incorporating it into just about all your dishes, you’ll have to try this beautiful Lemony Raspberry Zucchini Bread with a Lemony Glaze. It is a delicious example of a great summer time recipe.
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I just got back from a quick work trip to Miami. I love work travel but I missed my people.
And from Price’s report I was missed too. Kemper stared at the door waiting for me to get home. Autumn wasn’t feeling great so she was super clingy to him and didn’t sleep well either.
I was super excited to get home, especially after an hour l-o-n-g delay because the net in the cargo area was broken and they had to move all the luggage around to the aft of the plane.
Price had to hold back Kemper who greeted me as if I was gone for 24 months and not 24 hours. And, when I picked up Autumn, she grabbed my face and then, I think, attempted a kiss as she open mouth landed on my chin, and then kinda bit me. ha!
Lemony Raspberry Zucchini Bread with a Lemony Glaze
Being home getting to enjoy all of summer’s fresh bounty of summer produce, is the best things every.
I am basically up to my eyeballs with zucchini, tomatoes, and basil but I have no problem with any of that. It just allows me to create wonderful recipes, like this Lemony Raspberry Zucchini Bread with a Lemony Glaze.
Now, let me tell you that this zucchini bread is so freaking good. It is a great combination that zucchini, ruby red raspberries, and tart lemon.
When you start to make the bread, the first thing you will do is grate the zucchini. I prefer a pretty fine grater, but you can use one that creates a courser texture.
If you find the zucchini is really wet, then you can blot it with a paper towel.
Mix together the eggs and sugar, and beat well. Then you will add the milk, oil. Lastly add in the lemon juice.
Typically, adding in an acid (lemon juice) to the milk, will make it quickly curdle. This won’t happen for this recipe because of the quantity of other ingredients that has been mixed in prior to adding in the lemon juice.
Mix the zucchini in. Do this well so you don’t have any clumps of zucchini in the bread.
When you are adding in the dry ingredients, you just need to fold in the ingredients. Be sure not to over mix.
Add 1 Cup fresh berries into the batter, gently fold them in so you don’t crush them.
If you have some extra, I suggest adding some to the top of the bread before you bake the bread. This just makes it so pretty!
The glaze is very simple with just 2 ingredients- powdered sugar and lemon juice. Mix that up and drizzle that over the top for a beautiful.
This Lemony Raspberry Zucchini Bread with a Lemony Glaze is a wonderful bread to make all summer long when you have fresh zucchini and ripe, flavor bursting raspberries. In the end, you’ll be amazed how quickly this quick bread disappears.
What are the ingredients?
This bread is simple to make and you will be happy to know that you will have most of the ingredients right at home during the summer.
- all-purpose flour
- baking powder
- teaspoon salt
- 2 eggs
- vegetable oil
- whole milk
- powdered sugar
Can I use bottled lemon juice?
Fresh lemon juice is preferred, but bottled lemon juice is fine. I do not suggest using the lemon juice from those cut little squeeze bottles though as I think that takes a little too tart and artificial.
Can I skip the lemon juice?
I supposed you can if you really don’t like lemon flavor, but that would really transform the flavors of the quick bread in general.
If you don’t want it to tart, then do not use the lemon juice in the glaze and substitute milk.
Can I use frozen raspberries?
You can use frozen raspberries. I think fresh berries will produce a better bread but frozen works was well.
How much zucchini do I need?
You will need to grate 1 cup of zucchini for this recipe. I suggest uses a small zucchini so that the ratio of skin to filling is pretty equal. If you use a large zucchini you will be grating more of the solid white inside of the zucchini instead of the green skin that makes the bread look so pretty.
For the Bread
- 2 cups unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 2/3 cup sugar
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini
- 1 cup of raspberries
For the Glaze
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice
- Preheat oven to 350⁰F. Grease and flour a 9×5″ loaf pan, set aside.
- In large bowl, blend flour, baking powder, and salt.
- In the mixer bowl of a stand mixer/medium-sized bowl, beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the milk, lemon juice, and lemon zest; blend everything well.
- Gently mix in the zucchini until just evenly distributed in mixture.
- Add dry ingredients and fold everything together, but don’t over mix!
- Lastly, fold in the raspberries.
- Pour the batter into the loaf pan.
- Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely.
- While the loaf is cooling, in small bowl, mix the powdered sugar and lemon juice until well blended. Spoon the glaze over the cooled loaf. Let the glaze set prior to slicing and serving.
Adapted from Married/Single Parent
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Nutrition Information:Yield: 12 Serving Size: 1 9" loaf
Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 197mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 4g