Lemon Raspberry Zucchini Bread

From: Jenn@eatcakefordinner

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. In a medium bowl combine the flour, baking powder and salt; set aside. In a separate large bowl whisk the eggs, sugar and oil together. Add the buttermilk, lemon zest and lemon juice and stir until combined. Stir in the zucchini.

Add the dry ingredients to the wet ingredients and stir until almost combined, then add the raspberries and carefully fold together until just combined and evenly distributed. Pour batter into prepared loaf pan and spread out evenly. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack and cool completely. Top with Glaze and allow to harden. Slice and serve.

For the Lemon Glaze: Combine powdered sugar and meringue powder in a small bowl. Add the lemon zest, lemon extract and 1/2 Tablespoon milk or lemon juice. Stir together until smooth and creamy. If glaze is too thick, add a little more milk or lemon juice. Pour over cooled bread.

Jenn's Notes: I usually peel half of my zucchini.