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zucchini-raspberry-bread-recipe

Zucchini Raspberry Bread

A delightful bread combining the freshness of zucchini and the tartness of raspberries.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Grated Zucchini
  • 1 cup Raspberries
  • 1.5 cups All-purpose Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Salt
  • 2 Eggs beaten
  • 0.5 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.
  3. In another bowl, combine eggs, oil, and vanilla. Stir in grated zucchini.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in raspberries.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Keywords

Raspberry Bread, Zucchini Bread
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