Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200 g) granulated sugar
- Zest of 1 lemon
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (60 ml) lemon juice
- 1 tsp vanilla extract
- 1 cup (130 g) grated zucchini
- 1 cup (125 g) fresh raspberries
- 1 cup (120 g) powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar until fragrant.
- Beat in the eggs until smooth. Add the vegetable oil, lemon juice, and vanilla extract, mixing until well blended.
- Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan, spreading it evenly
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 280 kcal per serving