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Zucchini-Raspberry Bread
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Raspberry Zucchini Nut Bread: A delightful twist on a classic favorite.
Ingredients:
  • 1.5 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 1 cup white sugar
  • 1 egg
  • 1 cup shredded unpeeled zucchini
  • 0.25 cup vegetable oil
  • 1 teaspoon grated lemon peel
  • 0.5 cup chopped walnuts
  • 1 cup fresh raspberries
Instructions:
  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan before mixing flour, cinnamon, and nutmeg in a large bowl.
  • Combine sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl. Fold the mixture into the flour. Gently mix in walnuts and raspberries, then pour the batter into the loaf pan.
  • Bake in the preheated oven for 30-35 minutes, until golden brown. Cover with aluminum foil and bake for an additional 20 minutes until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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