Zucchini-Raspberry Bread Best Dishes
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| Zucchini-Raspberry Bread |
"It's a simple zucchini nut bread with a touch of pink raspberries for taste."
Ingredients :
- 1 1/2 cups self-growing flour
- 1 teaspoon ground cinnamon
- 1/eight teaspoon floor nutmeg
- 1 cup white sugar
- 1 egg
- 1 cup shredded unpeeled zucchini
- 1/4 cup vegetable oil
- 1 teaspoon grated lemon peel
- half cup chopped walnuts
- 1 cup fresh raspberries
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H20M |
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- Preheat an oven to 350 degrees F (a hundred seventy five tiers 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 combination. Gently fold within the walnuts and raspberries. Pour batter into the loaf pan.
- Bake within the preheated oven till golden brown, 30 to 35 minutes, then cowl with aluminum foil. Continue baking till a toothpick inserted into the middle comes out easy, approximately 20 minutes. Cool within the pans for 10 mins before disposing of to chill absolutely on a twine rack.
Notes :
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