Disposable loaf pans are perfect for giveaways, tree pans can be found at any local dollar stores great to bring for holiday parties or you can use regular-size loaf pans if you can keep the family from devouring these yummy loaves.
This is a very old recipe from back in the '80s. I actually won a ribbon at a fair in Upstate NY one year.
We also make a Zucchini Cranberry Chocolate Chip loaf you may also like so we included the recipe below in the recipe card to print it off.
I entered a quick bread baking contest and won the first prize making them in mini loaf muffin tins.
The lemony glaze really enhances the zucchini with fresh raspberries in this soft delicious loaf!
Plus the easiest Holiday cake/bread you'll ever make, so hold on to this recipe it's so darn pretty to serve and even perfect for serving during an elegant dinner party you may be hosting with some raspberry ice cream or sherbert.
If you're not a fan of red raspberries, maraschino cherries or diced strawberries can be substituted so just pick the one you prefer to make the recipe, with another choice!
I have made so many and given these as gifts over the years starting in September making and freezing them after thawed just place in pretty tins, or wrapping them in clear plastic wrap with a nice bow added to a basket with other homemade mason jar goodies.
Scroll down to our printable recipe card for all the recipes, and remember you can substitute any red colored fruits you prefer even dried!
Delicious Step By Step Zucchini Raspberry Bread
- preheat your oven and grease the pans using
- cream the butter and sugar till light and fluffy with an electric mixer
- beat in the eggs and wet ingredients
- fold in the dry ingredients then add the fruit last gently
- bake for 45 to 55 minutes depending on the pans you choose, using the toothpick method
- cool completely before glazing
Ingredients for Zucchini Raspberry Lemon Loaf
- flour
- baking powder and soda
- salt
- vanilla
- raspberries
- zucchini
- sugar
- eggs
- butter
- lemon juice and powdered sugar for glaze
Other Serving Ideas without Icing:
- a dollop of whipped cream and eliminate the icing
- tint the whipped cream with food coloring
- top with nuts, sprinkles, or coconut
- leave it plain and serve warm with jams and/or butter
- cube it up and add to parfait glasses layered with ice cream and whipped cream topped with raspberries
Ideas and Tips for Making Zucchini Raspberry Lemon Loaf
- substitute blueberries and cherries for a Patriotic loaf, fresh chopped cherries or chopped blotted dry maraschino (green and red for Christmas)diced strawberries instead of red raspberries or use cranberries, dried or fresh chopped
- use orange extract instead of lemon for the glaze
- add chocolate chips or raisins
- for a fall flavor add an additional 1 teaspoon cinnamon to the loaf or allspice
- make sure the zucchini is blotted dry with paper towels
- just lightly combine ingredients do not overmix the batter
- mini loaf pans, muffin pans, cake pans, and loaf pans all can be used for this recipe
- for gift-giving wrap after the glaze is fully dried win plastic wrap or in a pretty tin
- these will freeze on a cookie sheet nicely, then add to freezer bags for up to 3 months
More Recipes We Love
Zucchini Tips and Tricks
Mason Jar Gifts
Zucchini Poppy Seed Almond Bundt Cake
Cranberry Orange Zucchini Muffins
Pin for later
Summer Spring or Fall
This cake is a delight all year long, it won't matter if it's zucchini season and this cake makes the colors for an easy Christmas holiday dessert.
This zucchini bread is perfect for entertaining just add colorful red ice cream or whipped cream on top with some coordinated sprinkles to match the holiday theme.
The bread is perfectly warmed with butter or jams also.
The best part is gift giving, these are super special and always appreciated!
Zucchini Raspberry Lemon Loaf
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
Delightful fruit-filled zucchini bread with red raspberries and lemon glaze for a summer treat or holiday gift-giving dessert.
Ingredients
- 2/3 cup butter
- 1 1/2 cup sugar
- 4 large eggs
- 3 cups shredded zucchini blotted dry with paper towels
- 2/3 cup water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 1/3 cups flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups fresh firm raspberries washed and blotted dry
- Note: for allergies to raspberries see the list of substitutions in the notes below
- Glaze:
- 2 cups powdered sugar 2 tablespoons lemon juice, (or more to make a drizzling consistency)
Instructions
- This will make 2- 9 inch loaves. 12 mini muffins (filled and a little leftover for a smaller disposable tin) large muffin tin, or use deep silicone tart individual cups (see the blog post for options). You can also use a square greased cake pan.
- Prepare the pans you're using with cooking oil spray or a butter-greased pan with flour and set aside (or lined with parchment paper.
- Cream together the butter and sugar using an electric mixer for around 3 minutes.
- Beat in the eggs, water, lemon juice, and vanilla using a whisk.
- Add the blotted dry zucchini.
- Slowly stir in the flour using a spatula, then add the baking soda, baking powder, and salt until blended.
- Fold in the berries.
- Pour into greased pans you're using and bake for 45 to 60 minutes depending on the pans you're using.
- Do the cake test in the center with a toothpick, when it comes out clean they're done.
- Cool completely before glazing the loaves
- Note: if freezing these, do not glaze. Glaze the loaves after thawing and let dry before covering.
- Glaze: mix the sugar and juice together, and add this drizzled over the loaves. Make as much as needed by doubling the recipe.
- Cranberry Zucchini Chocolate Chip Bread
- 3 cups all-purpose flour
- 2 cups of sugar
- 2 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups shredded zucchini
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon orange zest
- 1 cup chopped fresh or frozen cranberries
- 1/2 cup chopped walnuts (optional) as shown
- 1 cup chocolate chips (optional) as shown
- In a large bowl or heavy mixer (such as Kitchenaide), combine the first seven ingredients. In another bowl, beat eggs, and add zucchini, oil, and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries, chocolate chips, and walnuts.
- Pour into two heavily greased and floured 9-in. x 5-in. x 3-in. loaf pans or various shaped pans I prefer to use disposable ones, they freeze better and much easier, and lightly spray with oil first.
- I also line my pans with parchment paper on the bottom of Christmas trees or disposable loaf pans, so to ensure easy removal.
- Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. These freeze nicely!
Notes
Ideas and Tips for Making Zucchini Raspberry Lemon Loaf
- substitute blueberries and cherries for a Patriotic loaf, fresh chopped cherries or chopped blotted dry maraschino (green and red for Christmas)diced strawberries instead of red raspberries or use cranberries, dried or fresh chopped
- use orange extract instead of lemon for the glaze
- add chocolate chips or raisins
- for a fall flavor add an additional 1 teaspoon cinnamon to the loaf or allspice
- make sure the zucchini is blotted dry with paper towels
- just lightly combine ingredients do not overmix the batter
- mini loaf pans, muffin pans, cake pans, and loaf pans all can be used for this recipe
- for gift-giving wrap after the glaze is fully dried win plastic wrap or in a pretty tin
- these will freeze on a cookie sheet nicely, then add to freezer bags for up to 3 months
Other Serving Ideas without Icing:
- a dollop of whipped cream and eliminate the icing
- tint the whipped cream with food coloring
- top with nuts, sprinkles, or coconut
- leave it plain and serve warm with jams and/or butter
- cube it up and add to parfait glasses layered with ice cream and whipped cream topped with raspberries
Pin for later
Don't Forget Some Other Favorite Zucchini Recipes
Zucchini Cranberry Muffins
Chicken Parmesan Stuffed Zucchini