Best 2 Zucchini Raspberry Bread Recipes
Are you looking for a tantalizing treat that strikes the perfect balance between sweet and savory? Look no further than zucchini raspberry bread, a mouthwatering quick bread that combines the delicate flavor of zucchini with the vibrant tang of raspberries. This delectable delight is not only a feast for the taste buds but also a feast for the eyes, with its vibrant green and red hues. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating this delectable masterpiece, providing you with expert tips and tricks to ensure a perfect loaf every time. Prepare to embark on a culinary adventure that will leave your senses captivated and your taste buds dancing with joy.
Here are our top 2 tried and tested recipes!
ZUCCHINI-RASPBERRY BREAD
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
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
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
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:
- Use fresh, ripe zucchini. This will give your bread the best flavor and texture.
- Grate the zucchini finely. This will help it to distribute evenly throughout the bread.
- Do not overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving. This will help it to hold its shape.
Conclusion:
Zucchini raspberry bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. It is moist and flavorful, with a hint of sweetness from the raspberries. This bread is also a great way to use up leftover zucchini. So next time you have some extra zucchini, give this recipe a try!
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