Zucchini Raspberry Bread

zuccWe are at the beginning of zucchini season, and already we’ve sautéed, roasted and eaten summer squash raw. Such a deliciously versatile vegetable! Which also explains why I succumbed to the perennial temptation to turn the big zucchini in my fridge into sweet, moist bread.

Traditional zucchini breads use a lot of oil and sugar. I decrease those and add raspberries (from our ever-bearing raspberry bush) to keep the moisture and sweetness levels high. The end result is fabulous–even without the optional chocolate chips! But I can’t imagine omitting this nice extra touch unless I didn’t have any on hand…

Directions:

Preheat oven to 350.

Sift together:

3 c. white whole wheat flour
1 tsp. each of baking powder, baking soda and salt
2 tsp. cinnamon
1/2 tsp. nutmeg (ground fresh if you have it) bite

In a separate bowl whisk:
3 eggs
1 c. sugar
1/2 c. canola oil
1 1/2 tsp. vanilla

Add 3/4-1 c. raspberries and stir in.
Add dry to wet ingredients and blend well.
Stir in 2 c. lightly packed but lightly squeezed grated  zucchini

Optional: stir in 1/3 c. chocolate chips

Pour the batter into two small loaf pans (7 3/8 x 3 5/8) for a higher bread or two standard 9×5 inch pans for flatter loaves. Oil pans before adding batter.

Bake 50-60 minutes or until a toothpick comes out clean.

Cool in pans for 10-15 minutes before removing.

Eat one loaf warm, and freeze one for later, or better yet, give it away!

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