Lemon Raspberry Zucchini Bread with Lemon Glaze

Lemon Zucchini Bread Orange Poppy Seed Zucchini Bread Lion House Zucchini Bread Lemon Raspberry Zucchini Bread From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 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) Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan (I like to line mine with parchment paper and spray with cooking spray, so I can easily remove the bread from the pan); set aside.

Share this post