Lemon Raspberry Zucchini Bread with Lemon Glaze Recipe

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2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2/3 c. sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
grated zest of one lemon
juice of one lemon (about 2 Tbl.)
1 c. grated zucchini (peeled or unpeeled)
1 1/4 – 1 1/2 c. fresh raspberries

Lemon Glaze
1 c. powdered sugar
1 tsp. meringue powder, opt. (this helps the icing harden)
grated zest of one lemon
1/4 – 1/2 tsp. lemon extract, opt.
1/2 – 1 Tbl. milk, as needed (or lemon juice)


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