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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (17)

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

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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 Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 12, 2009 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Besides for the fact I had the ingredients for this I was looking to use anyway, I just had to...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 27, 2009 by cindy   view full review
The flavor of raspberry,zucchini,and cinnamon with the nuts is very nice. The bread may be...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 7, 2009 by The Messy Cook   view full review
i don't know what the other review was talking about. I love zesting things, so I was all for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 5, 2010 by TRISH Supporting Member (Click to learn more about Supporting Membership)  view full review
I made this bread last summer as my DIL had lots of zucchini in her garden. It was such a big...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 13, 2009 by Stacy Rowenhorst   view full review
My fiance said this was the best bread I have made. Instead of shredding the zucchini I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 14, 2009 by SHELLYLEE1   view full review
This recipe turned out great, was upnorth and picked wild blackberries and used them,ty so much,
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 10, 2009 by SPIDERVEBB   view full review
I can't believe that my friend and I are the only ones to have this problem: when made as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 26, 2009 by LisaH.   view full review
My final product was a dense bread with a lemony raspberry taste. I didn't have lemon zest so...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 2, 2009 by PULLEYHEATHER   view full review
This is a lovely bread. If you don't have self rising flour, you can add 1 1/2 tsp of baking...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 18, 2009 by Ann   view full review
I loved this. The only change I made was substitued 1 tsp lemon peel (which I didn't have)...

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