Lemon Raspberry Zucchini Bread with Lemon Glaze

If sunshine could be baked into a loaf, it would taste like this Lemon Raspberry Zucchini Bread with Lemon Glaze. Moist, tender, and bursting with fresh raspberries, this bread is kissed with vibrant lemon zest and topped with a sweet-tart glaze that sparkles on top. It’s the kind of treat that feels perfect for any moment—a breakfast indulgence, an afternoon pick-me-up, or a light dessert after dinner.

This recipe takes the wholesome comfort of zucchini bread and dresses it up for summer, adding juicy raspberries for pops of color and a double dose of lemon for brightness. Every slice is like a cheerful hello to your taste buds—soft, fragrant, and irresistible.

Whether you’re serving it at brunch, gifting it to a friend, or enjoying it with a cup of tea, this bread proves that simple ingredients can create something truly special.

Why You’ll Love This Recipe

This Lemon Raspberry Zucchini Bread has a little bit of everything—moist texture, fruity bursts, and a glaze that makes it feel bakery-worthy. Here’s why it’s destined to become a favorite:

Fresh & Flavorful: The pairing of lemon and raspberries is bright, refreshing, and perfect for warm-weather baking.

Moist & Tender Crumb: Grated zucchini blends seamlessly into the batter, keeping the bread soft without overpowering the flavor.

Bakery-Worthy Presentation: The white lemon glaze against the golden loaf and red raspberries makes it as pretty as it is delicious.

Versatile Treat: Enjoy it for breakfast, pack it as a sweet snack, or serve it as a light dessert.

Easy to Make: With simple pantry staples and fresh produce, you can have this ready in under 90 minutes.

Prep & Cooking Time

This bread is straightforward to make, with most of the work happening in a single mixing bowl.

Preparation Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: About 1 hour 20 minutes

Ingredients

Here’s everything you’ll need for the bread and glaze:

• 2 cups (250 g) all-purpose flour – Provides the structure for the bread.
• 1/2 tsp baking soda – Helps the bread rise.
• 1/2 tsp baking powder – Works with the baking soda for a light, fluffy texture.
• 1/2 tsp salt – Balances the sweetness and enhances flavor.
• 1 cup (200 g) granulated sugar – Sweetens and adds tenderness.
• Zest of 1 lemon – Delivers bright citrus aroma.
• 2 large eggs – Bind the ingredients and add richness.
• 1/2 cup (120 ml) vegetable oil – Keeps the bread moist.
• 1/4 cup (60 ml) lemon juice – Infuses tangy freshness.
• 1 tsp vanilla extract – Adds warmth and depth.
• 1 cup (130 g) grated zucchini – The secret to the bread’s moisture.
• 1 cup (125 g) fresh raspberries – Juicy bursts of sweetness and tartness.
• 1 cup (120 g) powdered sugar – For the glaze.
• 2–3 tbsp lemon juice – Whisked with powdered sugar for the topping.

Step-by-Step

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, making sure to get into all the corners for easy removal later.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and avoids clumps.

3. Infuse the Sugar with Lemon: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture is fragrant and slightly moist. This step releases the essential oils from the lemon zest, enhancing flavor throughout the bread.

4. Add Wet Ingredients: Beat in the eggs until smooth and slightly thickened. Then mix in the vegetable oil, lemon juice, and vanilla extract until fully combined. The batter will be pale and glossy.

5. Fold in the Zucchini: Stir in the grated zucchini, distributing it evenly in the batter. It will add moisture without being noticeable in texture or taste.

6. Combine Wet & Dry: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Overmixing at this stage can make the bread dense, so stop as soon as you no longer see streaks of flour.

7. Add the Raspberries: Gently fold in the raspberries, being careful not to break them up too much. Their vibrant color and tart flavor should stay in little pockets throughout the loaf.

8. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil for the last 10–15 minutes of baking.

9. Cool the Loaf: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Cooling helps set the crumb and makes slicing easier.

10. Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar (for a thicker glaze) or more lemon juice (for a thinner drizzle).

11. Glaze the Bread: Once the bread is completely cooled, drizzle the lemon glaze over the top, letting it run down the sides for that bakery-style look.

12. Slice & Enjoy: Cut into slices and serve as is, or lightly toast and spread with a little butter for extra indulgence.

How to Serve

This bread is wonderfully versatile and works for many occasions:

At Brunch: Pair with fresh fruit, yogurt, and coffee for a light yet satisfying spread.

Afternoon Tea: Serve slices alongside a pot of Earl Grey or chamomile for a cozy break.

As Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream for a simple sweet ending.

Gift Giving: Wrap in parchment and tie with a ribbon for a thoughtful homemade gift.

Picnics & Potlucks: Slice ahead of time and pack for an easy-to-serve treat that travels well.

Storage & Make-Ahead Tips

Room Temperature: Keep the bread in an airtight container at room temperature for up to 3 days. If you’ve already glazed it, place a piece of parchment between slices to prevent sticking.

Refrigeration: For a slightly longer shelf life (up to 5 days), store in the fridge. This works well in warm climates but can firm up the bread—simply let it sit at room temperature before serving.

Freezing the Loaf: Wrap the cooled bread tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.

Freezing Slices: For quick single servings, slice the loaf first, wrap each piece individually, and freeze. This makes it easy to grab one slice at a time for breakfast or a snack.

Make Ahead for Events: Bake and freeze the bread (unglazed) a week or two in advance. Thaw and glaze the day you plan to serve it for the freshest taste and best appearance.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?
Yes! Add them straight from the freezer to prevent them from bleeding too much into the batter.

Do I need to peel the zucchini?
No—the skin is thin and tender. Just wash well and grate it finely.

Can I reduce the sugar?
You can cut the granulated sugar to 3/4 cup if you prefer a less sweet loaf. Keep in mind the glaze also adds sweetness.

Why did my bread sink in the middle?
This can happen if the batter was overmixed, the oven door was opened too soon, or it wasn’t baked long enough. Always test with a toothpick for doneness.

Can I make this gluten-free?
Yes—use a good 1:1 gluten-free flour blend. Baking time may vary slightly, so check for doneness early.

How can I make the glaze more lemony?
Add extra zest or a small amount of lemon extract for a stronger citrus punch.

Tips & Variations

Use Frozen Raspberries: If fresh raspberries aren’t available, frozen ones work just as well. Add them straight from the freezer to prevent excess bleeding into the batter.

Switch the Citrus: Try swapping the lemon for lime or orange for a fun flavor twist.

Make It Healthier: Replace half the all-purpose flour with whole wheat flour and reduce the sugar slightly.

Nutty Addition: Stir in 1/2 cup chopped almonds or pistachios for added crunch.

Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins for individual servings. Adjust baking time accordingly—about 20–25 minutes for muffins.

Extra Glaze Drizzle: For a more indulgent finish, double the glaze recipe and drizzle generously.

Final Thoughts

This Lemon Raspberry Zucchini Bread with Lemon Glaze is everything you want in a homemade treat—fresh, moist, beautiful, and bursting with flavor. The zucchini keeps it tender, the raspberries bring little bursts of tangy sweetness, and the lemon glaze ties it all together with a zesty kiss.

It’s a recipe that feels fancy enough for guests but simple enough for everyday baking. Plus, it’s a great way to use up summer zucchini in a way that no one will suspect is even there.

Bake it once, and you’ll find yourself making it again and again—sometimes to share, but often just to keep a loaf for yourself.

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