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. 🙂
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!
Lemon Blueberry Zucchini Bread
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! 🙂
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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!
Raspberry Lemon Loaf
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,
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! 🙂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 :)
Lemon Raspberry Poppy Seed Bread
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.
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.
Eat Cake For Dinner: Zucchini Bread With Lemon Zest
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.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.
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.
Glazed Raspberry Lemon Zucchini Bread
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!
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.
Lemon Raspberry Loaf Cake With Raspberry 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.
Mix together the eggs and sugar, and beat well. Then you will add the milk, oil. Lastly add in the lemon juice.
Lemon Raspberry Zucchini Muffins Recipe
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.
When you are adding in the dry ingredients, you just need to fold in the ingredients. Be sure not to over mix.
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!
Ginger Zucchini Bread With Lemon Glaze
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.
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.
Zucchini Raspberry Cake Recipe
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.
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.
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.
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