Zucchini-Raspberry Bread

Zucchini-Raspberry Bread

A simple zucchini bread recipe with walnuts is flavored with cinnamon, nutmeg, and 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

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 the pan for 10 minutes before transferring to a wire rack to cool completely.

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

Categories

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