Zucchini-Raspberry Bread Recipe
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Zucchini-Raspberry Bread

By: reedfamilyof5  
"It's a simple zucchini nut bread with a splash of red raspberries for flavor."

Rating: This weblink has been rated 15 times with an average star rating of 4.3 Read Reviews (14)

Rate/Review | 551 people have saved this

Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x5 inch loaf
 

Ingredients

  • 1 1/2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup white sugar
  • 1 egg
  • 1 cup shredded unpeeled zucchini
  • 1/4 cup vegetable oil
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped walnuts
  • 1 cup fresh raspberries

Directions

  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.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 205 | Total Fat: 8.4g | Cholesterol: 18mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by naples34102 
Besides for the fact I had the ingredients for this I was looking to use anyway, I just had to... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by cindy 
The flavor of raspberry,zucchini,and cinnamon with the nuts is very nice. The bread may be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by The Messy Cook 
i don't know what the other review was talking about. I love zesting things, so I was all for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by tat2whttrsh aka Lambchop's Mom 
I did have self rising flour this time, which surprized me that the one recipe I would try... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Christine M Supporting Member (Click to learn more about Supporting Membership)
I thought this was a nice variation of zucchini bread. I added baking powder and salt to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2009 by Ann 
I loved this. The only change I made was substitued 1 tsp lemon peel (which I didn't have)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by Peggy 
I made this recipe in large muffin pans. (I use muffing pans for all my bread recipes because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Stacy Rowenhorst 
My fiance said this was the best bread I have made. Instead of shredding the zucchini I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by SHELLYLEE1 
This recipe turned out great, was upnorth and picked wild blackberries and used them,ty so much, MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by SPIDERVEBB 
I can't believe that my friend and I are the only ones to have this problem: when made as... MORE

 
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