Zucchini-Raspberry Bread

A simple zucchini bread with walnuts is flavored with cinnamon, nutmeg, and grated lemon zest, as well as an unexpected addition of fresh 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 the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared 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 pan for 10 minutes before removing to a wire rack to cool completely.