Lemon Raspberry Zucchini Bread with Lemon Glaze

• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 280 kcal per serving