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Raspberry Swirl Zucchini Bread


Zucchini, zucchini everywhere – and way too much to eat. Summer in Northern California means vegetable gardens exploding with huge over-ripe food. In a world full of zucchini, where’s a girl to go?

My family loves zucchini – but during this time of year I start to get this, “If you grill zucchini for dinner one more time….😠” sort of look from them. I hate wasting food, so I get creative. 

The Zucchini Warehouse

Here is a list of all zucchini related recipes on Sweetest Lemonade. It’s such a diverse vegetable. More are sure to come!

Chocolate Zucchini Cake Your Kids Will Eat. Seriously, this one’s to die for. My oldest (now nine) asked me to make this recipe into cupcakes for his class when it was his birthday!

Time Saving Pasta Sauce. Ever heard of zoodles? Here’s a bomb sauce we love with zoodles.

Honey Sesame Pork Chops are not just amazing, but surreal with some fresh zucchini added to the sauce!

Savory Chicken Veggie Soup is ready for you as fall starts to appear!

And last but not least, our newest recipe 👇

Raspberry Swirl Zucchini Bread

Servings: 10 slices of bread

Raspberry Swirl Zucchini Bread


  • 2 cups shredded and peeled zucchini
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • 1 tsp nutmeg
  • 1 cup fresh raspberries


  1. Preheat the oven to 350°. Spray a loaf pan with coconut oil.
  2. In a large bowl, mix the shredded zucchini, softened butter and coconut sugar.
  3. Add in the eggs, vanilla and almond milk. You may opt for a whisk for this step.
  4. Next add in the flours, salt and baking soda.
  5. Stir using a wooden spatula until thoroughly incorporated.
  6. Finally, add in the raspberries, swirling just enough to give some fun color.
  7. Pour the batter into a bread loaf pan.
  8. Bake for an hour.
  9. Use the toothpick trick to make sure the bread is baked throughout.
  10. Bake for a few minutes longer if needed.
  11. Allow to completely cool before serving. Okay, I like warm bread too, so maybe wait until it's almost cooled off.
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Yes this bread is gluten free and dairy free. You should know this about me by now! Unless specified otherwise, you’ll find we bake this way regularly. We like to use alternative sugars as well. This one features coconut sugar!

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