Total Time: 70 mins

Prep Time: 10 mins

Bake Time: 55-60 mins

Yield: 6-8 servings

Equipment: 9x5 Baking Dish, Serving Tray or Platter




  • 2 cups All Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cups sugar
  • 1/2 Cup canola oil
  • 1/2 cup buttermilk*
  • grated zest and juice of one medium lemon
  • 1 cup grated zucchini
  • 1-1.2 cups fresh raspberries


Lemon Glaze

  • 1 cup confectioners sugar
  • 1 tsp lemon zest
  • 1/2 tsp milk or lemon juice


  1. Grease and flour a 9 x 5 inch loaf pan.  Set aside
  2. In a medium bowl combine the flour baking powder and salt. Set aside.
  3. In a large bowl whisk the eggs, sugar and oil. Pour in the milk, lemon zest and juice.  Stir until well combined.  Stir in the zucchini.
  4. Stir the dry ingredients into the wet ingredients.
  5. Fold in the raspberries just until everything is combined.
  6. Pour into the loaf pan, smooth the top and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.


  1. In a small bowl combine the sugar, zest and lemon juice or milk until smooth.

  2. Spoon over cooled cake.


Tara'sTip: If you don’t have buttermilk in the house, just stir 1/4 tsp of vinegar into 1/2 cup regular milk and let it set 10-15 mins.



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