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Zucchini-Raspberry Bread

4

0 min

Zucchini-Raspberry Bread

Zucchini-Raspberry Bread Photo 1

Time

0 min

Serving

12 persons

Calories

205

Rating

4.00★ (30)

Cuisine

Author: Victoria Buriak
It's a simple zucchini nut bread with a splash of red raspberries for flavor.

Ingredients

  • ½ cups self-rising flour: 1 piece
  • ground cinnamon: 1 tsp
  • ground nutmeg: 0.125 tsp
  • white sugar: 1 cup
  • egg: 1 piece
  • unpeeled zucchini: 1 cup (shredded)
  • vegetable oil: 0.25 cup
  • lemon peel: 1 tsp (grated)
  • walnuts: 0.5 cup (chopped)
  • raspberries: 1 cup (fresh)

Metric Conversion

Stages of cooking

Zucchini-Raspberry Bread Photo 21
Zucchini-Raspberry Bread Photo 32
Zucchini-Raspberry Bread Photo 43
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large bowl.
    Zucchini-Raspberry Bread Photo 2
  2. Mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. Gently fold in the walnuts and raspberries. Pour batter into the loaf pan.
    Zucchini-Raspberry Bread Photo 3
  3. Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
    Zucchini-Raspberry Bread Photo 4

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