Have you noticed that I frequently make fun of my zucchini. I really do enjoy eating and cooking with the zucchini that we grow in our garden. It’s just that zucchini can get out of control so quickly if you miss a day or two in picking it.
We do regularly eat the zucchini from our garden. My go to methods of cooking zucchini include sauteing it in a little olive oil, grilling it alone or with other summer vegetables and steaming it. Once or twice during the summer, I will also fry a panful of zucchini for my husband.
I also like to use grated zucchini in baked goods. I usually bake a few loaves of Zucchini Bread each summer to enjoy and I freeze the grated zucchini to use in baking during the winter months. So today, I want to share my recipe for Raspberry Zucchini Bread with Lemon Glaze. This uses not only the zucchini that you have growing but it also incorporates those late summer raspberries that we are harvesting.
This zucchini bread is moist and tender as well as a bit colorful with the raspberries. The lemon adds just a hint of tartness that balances out the sweet taste.
A light tasting zucchini bread that goes well with breakfast or an afternoon cup of tea.
- 2/3 cup butter
- 1 1/2 cup sugar
- 4 large eggs
- 3 cups shredded zucchini
- 2/3 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3 1/3 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 cups raspberries, fresh or frozen
- 1 cup powdered sugar
- 1 tbsp lemon juice, (or more to make a drizzling consistency)
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Blend the butter and sugar. Mix in the eggs and beat until light and fluffy. Add in the lemon juice, vanilla extract, zucchini and the water at low speed.
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Slowly blend in the flour, baking soda, salt and baking powder. Do not overmix the batter.
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Gently stir in the raspberries by hand using a large spoon or spatula.
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Pour into 2 large loaf pans (9 X 5 inches) that have been sprayed on the bottom with oil. Smaller pans can be used if making gift loaves.
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Bake large loaves for about 60-70 minutes. Smaller loaves will take less time, about 45-55 minutes. Check at the lowest time and then increase as needed. Allow to cool in pan for 10 minutes, remove from pan and cool on a rack.
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Mix powdered sugar with lemon juice. Drizzle onto the cooled loaves. Slice and enjoy!
When I bake Zucchini Bread I often like to make a few smaller loaves to give away. This recipe can make 2 large loaves or 3 smaller loaves in place of one large loaf. This quick bread also freezes well. So if you are beginning to think about holiday gift ideas, you could freeze the smaller loaves without the glaze to use as a hostess gift. Then add the glaze after defrosting. Package the loaf with some coffee or tea and you have an easy hostess gift. A great time-saver if you have the opportunity to get some baking out of the way.
Related: 10 Best Hostess Gifts to Give