Zucchini-raspberry Bread

Ingredients

• Servings: 1
• 1 1/2 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup white sugar
• 1 egg
• 1 cup shredded unpeeled zucchini
• 1/4 cup vegetable oil
• 1 teaspoon grated lemon peel
• 1/2 cup chopped walnuts
• 1 cup fresh raspberries

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.