It's a simple zucchini nut bread with a splash of red raspberries for flavor.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

205 calories; protein 3g 6% DV; carbohydrates 30.7g 10% DV; fat 8.4g 13% DV; cholesterol 15.5mg 5% DV; sodium 205.4mg 8% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2009
Besides for the fact I had the ingredients for this I was looking to use anyway, I just had to try this recipe given that only three people had reviewed it with very mixed reviews, averaging this out to a fairly low rating. I had to find out for myself! I agree with The Messy Cook wholeheartedly - this is a very nice bread with great raspberry/lemon flavor and the reviewer for whom this bread didn't rise probably didn't use self rising flour - or maybe it was OLD self rising flour. I left out the nutmeg and nuts and added 1/2 teaspoon of vanilla for heightened flavor. I couldn't have been more pleased. It's moist, pretty with its flecks of zucchini and dots of raspberry, and the amount of cinnamon is just right. With zucchini so in season now, I hope others will give this recipe a try. It certainly is worth more than the 3-star rating it has right now. Great recipe reedfamilyof5! Read More
(44)

Most helpful critical review

Rating: 1 stars
07/27/2009
The flavor of raspberry zucchini and cinnamon with the nuts is very nice. The bread may be better if 1 tsp.baking powder and/or soda and a bit of salt were added. Too soggy and dense. Read More
(22)
30 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
08/12/2009
Besides for the fact I had the ingredients for this I was looking to use anyway, I just had to try this recipe given that only three people had reviewed it with very mixed reviews, averaging this out to a fairly low rating. I had to find out for myself! I agree with The Messy Cook wholeheartedly - this is a very nice bread with great raspberry/lemon flavor and the reviewer for whom this bread didn't rise probably didn't use self rising flour - or maybe it was OLD self rising flour. I left out the nutmeg and nuts and added 1/2 teaspoon of vanilla for heightened flavor. I couldn't have been more pleased. It's moist, pretty with its flecks of zucchini and dots of raspberry, and the amount of cinnamon is just right. With zucchini so in season now, I hope others will give this recipe a try. It certainly is worth more than the 3-star rating it has right now. Great recipe reedfamilyof5! Read More
(44)
Rating: 1 stars
07/27/2009
The flavor of raspberry zucchini and cinnamon with the nuts is very nice. The bread may be better if 1 tsp.baking powder and/or soda and a bit of salt were added. Too soggy and dense. Read More
(22)
Rating: 5 stars
09/02/2009
This is a lovely bread. If you don't have self rising flour, you can add 1 1/2 tsp of baking powder and 1/2 tsp of salt with all-purpose flour. The flavors blend beautifully. Read More
(14)
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Rating: 5 stars
08/07/2009
i don't know what the other review was talking about. I love zesting things so I was all for the lemon zest. And I was surprised by the raspberries and they complimented the bread well. And I think the other reviewer must have used regular flour instead of the self rising flour (which has baking powder and salt in it!). Do try:) Read More
(12)
Rating: 5 stars
09/14/2009
This recipe turned out great was upnorth and picked wild blackberries and used them ty so much Read More
(7)
Rating: 4 stars
09/10/2009
I can't believe that my friend and I are the only ones to have this problem: when made as written it is not a bread batter but just crumbly crumbs. I checked my Lemon Zucchini bread recipe (from this site) and it was very similar except it had twice the oil. So we doubled it here to get the right consistency. Otherwise yummy. Read More
(5)
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Rating: 5 stars
08/05/2010
I made this bread last summer as my DIL had lots of zucchini in her garden. It was such a big hit with my son DIL & kids. I was hoping to find the recipe again since I didn't save it. There are blackberries in the freezer so will try them instead of the raspberries. Read More
(5)
Rating: 5 stars
08/26/2009
My final product was a dense bread with a lemony raspberry taste. I didn't have lemon zest so I squeezed in a teaspoon of lemon juice and and half teaspoon of lemon extract. (Thanks to reviewer Ann) I used frozen raspberries but thawed them first. Since other reviewer said the raspberries were tart I tossed them in sugar first. This will be a keeper for us. Delicious! Read More
(5)
Rating: 5 stars
10/13/2009
My fiance said this was the best bread I have made. Instead of shredding the zucchini I finely chopped it and the grated lemon peel is a must for the flavor! Read More
(5)