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–+ servings
raspberry lemon zucchini bread

Raspberry Lemon Zucchini Bread

Enjoy a moist and vibrant raspberry lemon zucchini bread, blending fresh ingredients for a perfect summer dessert experience.

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5 from 5 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
resting time 30 minutes
Total Time 1 hour 50 minutes
Course bread, Breakfast, Dessert
Cuisine American
Servings 12 Servings
Calories 198 kcal

Equipment

Ingredients
 

  • 1 cup Sugar
  • 1/2 cup Coconut oil, melted
  • 2 Eggs
  • 2 tsp Vanilla
  • 1/4 cup Lemon juice (approximately one lemon)
  • Zest of the juiced lemon
  • 1¾ cups Flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1½ cups Zucchini, shredded and drained
  • 1½-2 cups Raspberries (Frozen)
  • 1/2 cup Powdered sugar
  • 1 tbsp Lemon juice

Instructions
 

  • Preheat the oven to 350℉ and butter the bread pan. You can also use a parchment paper sling for easier release.
  • In the large mixing bowl, combine the sugar and coconut oil.
  • Stir in the eggs, vanilla, lemon juice, and lemon zest.
  • Stir in the flour, baking powder, baking soda, and salt.
  • Gently fold in the shredded zucchini followed by the raspberries.
  • Pour the batter into the bread pan and bake for one hour. Check for doneness by inserting a toothpick in the center of the bread. If it comes out clean, it is done. If not, continue baking for 5 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool for at least 30 minutes before removing from the bread pan.
  • In the small mixing bowl, stir the powdered sugar and lemon juice until smooth.
  • Drizzle the icing over the top of the bread. Allow the icing to set for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 198kcal
Keyword Fresh zucchini, raspberry lemon, super soft
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