Indulge in the wholesome delight of this zucchini raspberry bread recipe that seamlessly combines the goodness of zucchini and the bright sweetness of raspberries. This bread is a delicious and nutritious treat that will satisfy your cravings while nourishing your body.

Zucchini, the star ingredient of this recipe, not only adds moisture but also brings a wealth of health benefits to the table. Loaded with fiber, vitamins, and minerals, zucchini promotes healthy digestion and supports a strong immune system. The addition of antioxidant-rich raspberries further enhances the nutritional profile of this bread, offering a burst of tangy and vibrant flavors. You can also make this recipe even healthier with a few substitutions if desired. Whole wheat flour will provide the added goodness of complex carbohydrates and dietary fiber. Use natural sweeteners, such as honey or maple syrup, to replace refined sugars while maintaining a delightful sweetness. Fragrant spices like cinnamon and nutmeg round out the flavors, providing a warm and comforting aroma.

Whip up this zucchini raspberry bread as a nourishing snack or a delightful breakfast option, and savor the combination of healthful ingredients that make each bite a truly guilt-free pleasure.

zucchini raspberry bread

prep time: 20 min
cook time: 50-55 min
rest time: 10 min
10-12 servings

Dish ingredients

1 ½ cups self-rising flour

1 tsp ground cinnamon

⅛ tsp ground nutmeg

1 cup white sugar

1 egg

1 cup shredded unpeeled zucchini

¼ cup vegetable oil

1 tsp grated lemon peel

½ cup chopped walnuts

1 cup fresh raspberries

Preparation

1. Preheat an oven to 350°F and grease a 9x5 inch loaf pan with vegetable shortening or butter.

2. Combine dry ingredients, flour, cinnamon, and nutmeg in a large bowl.

3. 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.

4. Pour batter into the loaf pan.

5. 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.

6. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Eat when cool or save for several days breakfast, snacks and dessert.

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