Zucchini-Raspberry Bread

Zucchini-Raspberry Bread

 Made  times
reedfamilyof5 0

"It's a simple zucchini nut bread with a splash of red raspberries for flavor."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

19
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 thi...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 thi...

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.

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 t...

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.

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

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 a...

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!

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 (fr...

My final product was a dense bread with a lemony raspberry taste. I didn't have lemon zest so I squeezed in a teaspoon of lemon juice and and half teaspoon of lemon extract. (Thanks to reviewer...

Other stories that may interest you