Zucchini-Raspberry Bread

10 ingredients
3 steps

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. 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. 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. 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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