Zucchini Raspberry Bread
A delicious and moist bread made with self-rising flour, zucchini, raspberries, and walnuts, perfect for any occasion.
Ingredients
- self-rising flour (1.5 cups)
- ground cinnamon (1 tsp)
- ground nutmeg (0.125 tsp)
- white sugar (1 cup)
- shredded unpeeled zucchini (1 cup)
- vegetable oil (0.25 cup)
- egg (1 )
- grated lemon zest (1 tsp)
- fresh raspberries (1 cup)
- chopped walnuts (0.5 cup)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared 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 pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 205
- fat: 8 g
- sats: 1 g
- carbs: 31 g
- fibre: 2 g
- protein: 3 g
- salt: 0.205 g