Lemony Raspberry Zucchini Bread with a Lemony Glaze

Lemony Raspberry Zucchini Bread-1

I got back from Miami last night for a work trip. #allworknoplay It was just 1 overnight but man I missed my people.

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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. (Thankfully last night was better- only up 2x for our (mostly Price’s) routine stumble into the room in the dark, insert bink in mouth, stumble back out.)

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I was super excited to get home 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 the dog who greeted me as if I was gone for 24 months and not 24 hours. (BTW- the videos of dogs getting reunited with soldiers ALWAYS, ALWAYS make me cry). And Autumn was really excited to smiling and flapping her arms. I picked her up and she grabbed my face and then, I think, attempted a kiss as she open mouth landed on my chin, and then kinda bit me. #momentslikethis

I’ll be alernating trips down there with a co-worker so it seems like I’ll have another 4-5 times down to Miami before the project wraps up in January. I hope I can make it work that we can make a visit extend into a long weekend so that we all can enjoy some Miami’s nice weather and great Cuban food.

Speaking of food…

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This Lemony Raspberry Zucchini Bread with a Lemony Glaze is so freaking good. And I know we all have zucchini up to our eyeballs right now. So grab you grater to get work and as the name indicates you have to have some juicy raspberries to throw into the mix. The lemon ties it all together. Ménage à trois

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If you don’t like too much lemon then I would skip the lemon juice in the glaze and just use a tiny bit of water instead, but I think it’s great. I love the texture from the zucchini, the burst of juicy raspberries, and the tart pucker from the lemon. yum!

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Gobble this up quickly because it’s delicious and because the glaze will make the bread soggy if you do let it stick around for awhile. Enjoy it for breakfast or an afternoon snack. It’s a great pick me up for a lull in your afternoon. 🙂

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Lemony Raspberry Zucchini Bread with a Lemony Glaze

Makes a 9″ loaf

Ingredients

For the Bread

  • 2 cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/2 cup 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
  • 2 Tablespoons fresh lemon juice

Process

  1. Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside.
  2. In large bowl, blend flour, baking powder, and salt.
  3. 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.
  4. Gently mix in the zucchini until just evenly distributed in mixture.
  5. Add dry ingredients and fold everything together, but don’t over mix.
  6. Fold in the raspberries.
  7. 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.
  8. 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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About iamahoneybee

Mom. Bostonian. Rabbit and Boston Terrier owner. Home cook. Scrapbooker. Sperry and Kate Spade addict. Never without my phone.
This entry was posted in Baking, Food and Drink and tagged , , , , , , , . Bookmark the permalink.

60 Responses to Lemony Raspberry Zucchini Bread with a Lemony Glaze

  1. amanda says:

    I’m kind of jealous of your work travels. I haven’t had a night away from kids since 2010. Yikes. This bread looks so good! I love anything with raspberry right now.

    Like

  2. mydearbakes says:

    Gosh! Your bake looks soo delicious ! =D

    Like

  3. Nw momma says:

    Do you have any ideas for making this recipe gluten free? Looks amazing!

    Like

    • iamahoneybee says:

      I haven’t done much gfree baking but I’ve heard of Cup4Cup and I know people who have used it with good results. Maybe give that a try?

      Like

    • Lesley says:

      I subbed 1/2 the flour for 1/4 c coconut flour, and added an extra egg. I subbed oil for 1/4 c applesauce and 1/4 coconut oil. It turned out great!!

      Liked by 1 person

  4. Pm says:

    Do you warm the glaze? I’m a bit confused about step 8. Can you explain what to do with the glaze. Do you warm the glaze and pour it over the cooled loaf?

    Like

    • iamahoneybee says:

      Nope, don’t warm it. The lemon juice or water if you don’t like it too tart) will dissolve the sugar to make the glaze. Just mix the 2 ingredients together until you get the thickness you want. I suggest it on the thicker side, think if you added a bit of water to Elmer’s glue. Drizzle it over the top of the loaf. The loaf doesn’t have to be cold, just not hot as it will make the glaze extra melty on it. Hope that helps! 🙂

      Like

    • Kelley says:

      I believe it’s just a typo and should say “while the loaf is cooling” instead of while the glaze is cooling.

      Like

  5. I just made lemon zucchini bread today, and I am definitely going to add raspberries next time!

    Like

  6. Katie says:

    What to you think about using whole wheat flour?

    Like

    • iamahoneybee says:

      I would def give it a try. Or split the flour up- 1/2 AP, 1/2 whole wheat. See how that goes before doing the whole amount with whole wheat flour.

      Like

  7. Melanie says:

    I just made this and it’s awesome!! I substituted 2 Tbl ground flaxseed mixed with 6 Tbl water for the eggs to make it vegan, and subbed out the raspberries for frozen cherries because it’s what I had on hand. I also had to bake it for about 15 extra minutes (60 mins total)…maybe because I’m higher in elevation @ Salt Lake City?? Anyway, it turned out perfect!!

    Like

  8. Loretta says:

    Thoughts on using blue berries instead???

    Like

    • iamahoneybee says:

      Great idea!!
      Blueberries and lemon is a great combo. (I make a blueberry lemon jam- recipe is on the blog) I would def try subbing blueberries for the raspberries.

      Like

    • Kristi Mitchell says:

      Ive made this recipe now with both blueberries and with raspberries, and while the raspberries is excellent, the blueberry loaf is far superior and amazing (my husband and neighbors all agreed) LOVE the recipe but am definitely sticking with blueberries! may try blackberries next however, or a ‘mixed’ berry loaf! (PS thanks for a fabulous and totally addicting recipe!

      Like

  9. lisa says:

    Mmmmm….and not in a good way. This was the “first” recipe I found for lemon and raspberries. Not sweet enough, very bland. This was the last of the last of zucchini I had…made many varieties..choc chip, blueberry…this was definitely the least favorite. Needs more spices, more sugar…Sorry 😦

    Like

    • iamahoneybee says:

      you’re right, it’s not a very sweet bread. It only has 2/3 of a cup of sugar where as other recipes have a cup or even more. But it does get a lot of it’s tart sweetness from the glaze.

      Like

    • BEVE says:

      Lisa…..if you want a sweeter lemony dessert..try the Meyer lemon raspberry cake on the kitchen trial and error blog. It is to die for.

      Like

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  12. sprinkle says:

    Thank you for another informative website. Where else may I get that kind of information written in such an ideal means?
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    Like

  13. This is the first time making the bread and it was awesome! Yes it wasnt sweet but you can alwasys add mor sugar !! The glazewas ddelicious i added butter also!!!! Its very addictive!!!!! Thank you!! 🙂

    Like

  14. Rosie says:

    This is a tasty yummy recipe ! I revised the recipe some and replaced raspberries with blueberries and added some lemon pulp in with it… It made it so tasty n moist… Thank you !

    Liked by 1 person

  15. Erica says:

    I made this yesterday and it was SO GOOD!! I brought it to a little get together and had lots of people ask for the recipe!! This one is a keeper!

    Liked by 1 person

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  18. Susan says:

    I have just made my second loaf in as many dys. I gave the first one away and just put one in the oven for me. It’s really good. I followed the recipe except substituted blueberries for the raspberries. It turned out really good. This one is a keeper.

    Liked by 1 person

  19. Karen says:

    Does this loaf freeze well?

    Like

    • iamahoneybee says:

      I have not tried freezing it before. Sorry, I can’t say that it freezes well or not, but I’d love your feedback if you try it.

      Like

  20. This was really good! I used blackberries and a few saskatoon berries instead of the raspberries (the grocery store had no raspberries. weird.) and I reserved about a 1/2 cup of the batter and mixed it half and half with raspberry jam and then marbled it through the loaf, because I didn’t want to use the glaze, but thought with only 2/3 cup of sugar the loaf might need a little more sweetness without it.

    it’s pretty much to die for. Great recipe!

    Like

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  22. Annie says:

    Do you know how long to bake as muffins?

    Like

    • iamahoneybee says:

      I’d start checking them around 18 minutes but I’m guessing they could be like 20-22 minutes. Only base upon other muffins I make.

      Like

  23. Rose says:

    Made this today as a Gluten Free recipe, replaced the flour with Gluten Free Flour. Because I did that I also wrong as much water as I could out of the zucchini. I’m not sure why it’s a bread because it taste like a cake. Very good base recipe that can be changed in so many ways. Can’t wait for the hubby to get home and try it. Thanks HoneyBee!

    Like

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  25. Katrina says:

    Has anyone tried this frozen berries?

    Like

    • iamahoneybee says:

      I have not. I think it might make it softer, like they would give off more moisture. Maybe if you coat them in flour and increase the flour by a tablespoons or so.
      I’d love to know how it comes out if you try it.

      Like

  26. yvette says:

    I’d like to try this recipe, do you think strawberries would work well with this? I don’t like raspberries cause they stick in my teeth and for some reason I can’t find seedless raspberries.

    Liked by 1 person

    • iamahoneybee says:

      I’d def try it with strawberries. Give them a good chop and mix them in just like the raspberries.
      sometimes strawberries can give aoff a lot of moisture (I’ve experienced this while making jam) so if they seem like they will then just add a wee bit more flour.
      I’d love to hear how it came out when you try it.

      Like

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  28. Gabrielle says:

    Loos delish! I just wish the recipe was in a printable format!

    Like

  29. Jo says:

    Hi, can I substitute vegetable oil for coconut oil?

    Liked by 1 person

    • iamahoneybee says:

      I have not done that but I would assume that you can without issues from my other experiences doing swaps like that.

      Like

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  31. Laura says:

    I just made this and made it twice (not doubled) and it turned out very dense for both loaves. I’m not sure what went wrong! It’s very tasty, but it’s certainly not the texture of a usual zucchini bread. Hmm.

    Like

    • iamahoneybee says:

      Sorry that you think it’s dense.
      I just made a variation of this with blueberries as well. I don’t think it is very dense but I value your feedback.
      There could be some varitaion in the amount of liquid that comes from the zucchini, so I’d add a wee bit more milk.
      I will give it another try this weekend and see how it goes as well. I’ll touch base soon. 🙂

      Like

  32. Sam M says:

    I wish I could leave a picture in the comments. What a masterpeice. Awesome recipe. I added sliced almonds and coarsely chopped white chocolate just because I had them on hand and why not.
    My god. Delish.

    Liked by 1 person

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  36. Sandy says:

    Would frozen berries work?

    Like

  37. Grumpy Grandpa says:

    I made this bread exactly as the recipe was written except I added the zest of 1/2 lemon to the icing. This is the best bread I’ve ever made. I’ll be making this often.

    Like

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