It's a simple zucchini nut bread with a splash of red raspberries for flavor.
Ingredients
- ½ cups self-rising flour: 1 piece
- ground cinnamon: 1 tsp
- ground nutmeg: 0.125 tsp
- white sugar: 1 cup
- egg: 1 piece
- unpeeled zucchini: 1 cup (shredded)
- vegetable oil: 0.25 cup
- lemon peel: 1 tsp (grated)
- walnuts: 0.5 cup (chopped)
- raspberries: 1 cup (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
