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It’s that zucchini time of year. So far, I’ve been able to keep up. A few weeks ago I read that it was National Leave A Zucchini On Your Neighbor’s Doorstep Day. It made me laugh because that actually happened to us one time. We still don’t know who left it, but it was the biggest zucchini I’ve ever seen. I tried a couple different zucchini breads last week. One was a Parmesan Gluten-Free Zucchini Loaf and I did not like the texture . . . at all. The other loaf was this delicious lemon raspberry one. It is not gluten-free. I went out and picked fresh golden raspberries for this. If I had used red raspberries it would have looked much more raspberryish. The taste was great. The recipe is based upon the one found at Eat Cake for Dinner.

  • BREAD INGREDIENTS
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs, slightly beaten
  • 2/3 cups sugar
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • Grated zest on one lemon
  • Juice of one lemon
  • 1 cup grated zucchini, wring it out in a dish-towel to remove excess water
  • 1-1/2 cups fresh raspberries (I used golden raspberries)

Preheat oven to 350 degrees F. Line a 9×5″ loaf pan with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Set aside. In a large bowl stir together eggs, sugar, and oil. Stir in buttermilk, zest, and juice of lemon. Stir in zucchini. Stir in dry ingredients until just moistened. Fold in raspberries, gently, gently. Spoon batter into prepared pan. Smooth out the top to ensure even distribution. Bake for at least 55 minutes, until toothpick poked into center comes out clean. Mine took about an hour and ten minutes. The moisture content of the zucchini and the raspberries will determine the time for doneness. Cool in pan. I left mine overnight and then poured the glaze over the top. Then we ate several slices for breakfast. Yay!

  • THE GLAZE
  • 1 cup powdered sugar
  • Grated lemon zest
  • Lemon juice

I just eyeballed this part. Can you really have too much lemon zest? I think not. So, I zested lemon peel into the powdered sugar and squeezed lemon juice into it until it had a glaze-like consistency. Then I removed the loaf from the pan and poured the glaze over. The parchment paper caught the spills and it was really quite heavenly tasting. Repeat!!!