Zucchini raspberry bread –Are you looking for a delightful way to combine your love for baking with a touch of refreshing fruit? Then look no further! This Raspberry Zucchini Bread is the perfect recipe to indulge in during those cozy afternoons. The sweet tang of raspberries paired with the moistness of zucchini creates a wonderful flavor that your family and friends will absolutely adore. Let’s dive into the recipe!
Mother’s Kitchen: Raspberry Zucchini Bread
Here’s how to bring this delicious treat to life:
Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh raspberries (you can use frozen ones too)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- In a large bowl, mix together the grated zucchini and fresh raspberries. Set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir until well blended.
- In a different mixing bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the zucchini and raspberries gently, being careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
This Raspberry Zucchini Bread is a fantastic recipe that highlights seasonal produce while delivering a moist and tender result. Perfect for breakfast, as a snack, or even as dessert, it is sure to become a favorite in your household. Enjoy every bite!