It’s a simple zucchini nut bread with a splash of red raspberries for flavor.
Original recipe makes 1 – 9×5 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
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PREP
20 mins
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COOK
50 mins
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READY IN
1 hr 20 mins
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large bowl.
- 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.
- 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.
Nutrition
Calories: 205 kcal
Carbohydrates: 30.7 g
Cholesterol: 18 mg
Fat: 8.4 g
Fiber: 1.7 g
Protein: 3 g
Sodium: 205 mg