Best 2 Zucchini Raspberry Bread Recipes

Indulge in the delectable Zucchini Raspberry Bread, a culinary symphony of flavors and textures that will tantalize your taste buds. This moist and flavorful quick bread is a delightful fusion of summer's bounty, bursting with sweet raspberries and freshly grated zucchini. Its tender crumb is infused with warm spices, while a hint of lemon zest adds a refreshing citrus note. Each slice of this delectable treat is a delightful balance of sweet and tangy, with a tender crumb and a golden-brown crust. Whether you're looking for a sweet treat for breakfast, an afternoon snack, or a dessert to impress your friends, this Zucchini Raspberry Bread is sure to be a hit. The article provides two variations of the recipe, a classic version and a gluten-free version, ensuring that everyone can enjoy this delightful bread.

Let's cook with our recipes!

ZUCCHINI-RASPBERRY BREAD

Zucchini-Raspberry Bread image

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

Provided by reedfamilyof5

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups self-rising flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup white sugar
1 egg
1 cup shredded unpeeled zucchini
¼ cup vegetable oil
1 teaspoon grated lemon peel
½ cup chopped walnuts
1 cup fresh raspberries

Steps:

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.
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 : Calories 205.2 calories, Carbohydrate 30.7 g, Cholesterol 15.5 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 205.4 mg, Sugar 17.5 g

GLUTEN-FREE RASPBERRY ZUCCHINI BREAD

Gluten-Free Raspberry Zucchini Bread image

In an effort to eat healthier, I came up with this recipe for a much healthier zucchini bread, and I was pleasantly surprised that something that is good for you tastes so good. I have raspberry plants and a garden with zucchini so these are plentiful at this time of year. I also have an apple tree where I cook the apples down with no sugar added and then jar them for later use.

Provided by LuvShelties

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h35m

Yield 16

Number Of Ingredients 15

Ingredients

3 eggs
1 cup coconut sugar
½ cup coconut oil, melted
½ cup unsweetened applesauce
½ cup cane sugar
1 tablespoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground Ceylon cinnamon
1 teaspoon Himalayan salt
1 ½ cups gluten-free all-purpose baking flour
1 ½ cups chickpea flour (besan)
3 cups grated, drained zucchini
1 cup pecans
1 cup fresh raspberries

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 29.3 g, Cholesterol 34.9 mg, Fat 14.2 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 321.6 mg, Sugar 13.3 g

Tips:

For the best flavor, use fresh zucchini and raspberries. If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking can make the bread dry.
Let the bread cool completely before slicing and serving. This will help the bread hold its shape.

Conclusion:

Zucchini raspberry bread is a delicious and easy-to-make quick bread. It's perfect for breakfast, lunch, or a snack. It's also a great way to use up leftover zucchini and raspberries. This bread is packed with flavor and nutrition, and it's sure to be a hit with your family and friends.