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Raspberry Zucchini Loaf on a cake stand

Raspberry Zucchini Bread with Lemon Glaze

A light tasting zucchini bread that goes well with breakfast or an afternoon cup of tea.

Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

Raspberry Zucchini Bread

  • 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

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tbsp lemon juice, (or more to make a drizzling consistency)

Instructions

Raspberry Zucchini Bread

  1. 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.   

  2. Slowly blend in the flour, baking soda, salt and baking powder.  Do not overmix the batter.

  3. Gently stir in the raspberries by hand using a large spoon or spatula. 

  4. 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.

  5. 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.

Lemon Glaze

  1. Mix powdered sugar with lemon juice.  Drizzle onto the cooled loaves.  Slice and enjoy!