Toasting the walnuts before adding them to the batter enhances their flavor and adds a pleasant crunch. Squeezing the shredded zucchini removes excess moisture, preventing the bread from becoming soggy. For a richer flavor, consider using brown butter instead of vegetable oil. This bread is best enjoyed within 2-3 days of baking. Store in an airtight container at room temperature.
Zucchini-Raspberry Bread
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS91
A delightful twist on classic zucchini bread, bursting with the bright tartness of fresh raspberries and the subtle crunch of walnuts. This loaf is moist, tender, and perfect for a morning treat or afternoon indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol16 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium205 mg
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Sugar18 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan. (5 minutes)
02
StepIn a large bowl, whisk together the self-rising flour, cinnamon, and nutmeg until well combined. (3 minutes)
03
StepIn a separate bowl, combine the sugar, zucchini, vegetable oil, egg, and lemon zest. Stir this wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
04
StepGently fold in the fresh raspberries and toasted walnuts, ensuring they are evenly distributed throughout the batter. (3 minutes)
05
StepPour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)
06
StepBake in the preheated oven for 30 to 35 minutes, or until the top is golden brown. Tent the loaf with aluminum foil to prevent excessive browning. (35 minutes)
07
StepContinue baking for an additional 20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
08
StepLet the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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Kristopher Keeling
May 14, 2025I made muffins instead of a loaf and they were a hit!
Anastacio Beatty
Apr 29, 2025This recipe is fantastic! My family loved it.
Hailie Cruickshank
Mar 23, 2025I didn't have walnuts, so I used pecans instead, and it was still delicious!
Adelbert Auer
Mar 20, 2025Next time I'll add a bit more cinnamon. But overall a great recipe!
Constance Hauck
Mar 8, 2025This is my new go-to zucchini bread recipe!
Carolanne Shanahan
Dec 20, 2024I reduced the sugar by 1/4 cup and it was still plenty sweet for my taste.
Ephraim Simonisritchie
Dec 8, 2024The raspberries add such a nice touch of sweetness and tartness.
Leonie Labadie
Oct 28, 2024Easy to follow and the bread came out perfectly moist.
Chris Simonis
Aug 21, 2024I added a glaze made with powdered sugar and lemon juice, and it was amazing!
Creola Ankunding
Aug 16, 2024Freezes well too. A great recipe!