Zucchini-Raspberry Bread

A simple zucchini nut bread with an unexpected addition of raspberries.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 205 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup fresh raspberries
• 1 teaspoon grated lemon peel
• 1 cup shredded unpeeled zucchini
• 0.5 cup chopped walnuts
• 0.25 cup vegetable oil
• 0.125 teaspoon ground nutmeg
• 1.5 cups self-rising flour

Recipe Instructions

Step 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.

Step 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.

Step 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.