Zucchini-Raspberry Bread Recipe - Allrecipes.com
Zucchini-Raspberry Bread Recipe
  • READY IN ABOUT hrs

Zucchini-Raspberry Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2009

Besides for the fact I had the ingredients for this I was looking to use anyway, I just had to try this recipe given that only three people had reviewed it with very mixed reviews, averaging this out to a fairly low rating. I had to find out for myself! I agree with The Messy Cook wholeheartedly - this is a very nice bread with great raspberry/lemon flavor and the reviewer for whom this bread didn't rise probably didn't use self rising flour - or maybe it was OLD self rising flour. I left out the nutmeg and nuts and added 1/2 teaspoon of vanilla for heightened flavor. I couldn't have been more pleased. It's moist, pretty with its flecks of zucchini and dots of raspberry, and the amount of cinnamon is just right. With zucchini so in season now, I hope others will give this recipe a try. It certainly is worth more than the 3-star rating it has right now. Great recipe reedfamilyof5!

 
Most Helpful Critical Review
Jul 27, 2009

The flavor of raspberry,zucchini,and cinnamon with the nuts is very nice. The bread may be better if 1 tsp.baking powder and/or soda and a bit of salt were added. Too soggy and dense.

 

23 Ratings

Aug 07, 2009

i don't know what the other review was talking about. I love zesting things, so I was all for the lemon zest. And I was surprised by the raspberries and they complimented the bread well. And I think the other reviewer must have used regular flour instead of the self rising flour (which has baking powder and salt in it!). Do try :)

 
Sep 02, 2009

This is a lovely bread. If you don't have self rising flour, you can add 1 1/2 tsp of baking powder and 1/2 tsp of salt with all-purpose flour. The flavors blend beautifully.

 
Sep 14, 2009

This recipe turned out great, was upnorth and picked wild blackberries and used them,ty so much,

 
Aug 05, 2010

I made this bread last summer as my DIL had lots of zucchini in her garden. It was such a big hit with my son, DIL & kids. I was hoping to find the recipe again since I didn't save it. There are blackberries in the freezer, so will try them instead of the raspberries.

 
Oct 13, 2009

My fiance said this was the best bread I have made. Instead of shredding the zucchini I finely chopped it and the grated lemon peel is a must for the flavor!

 
Sep 10, 2009

I can't believe that my friend and I are the only ones to have this problem: when made as written it is not a bread batter but just crumbly crumbs. I checked my Lemon Zucchini bread recipe (from this site) and it was very similar except it had twice the oil. So we doubled it here to get the right consistency. Otherwise yummy.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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