Ingredient: Zest of lemon

I love a good quick bread. I have always had issues with yeast and getting regular breads to rise, so quick breads are my bread and butter. 🙂

While looking around for recipes for Yule dinner, I found this one. I tweaked it a little, of course, and it turned out really tasty! The Man loved it to and it used up the zucchini I had too much of!

Print Recipe

Raspberry Zucchini Bread

Prep Time

10 minutes

Cook Time

45 minutes

Servings

loaf

Ingredients

• 2 cups Flour
• 2 tsp Baking powder
• 1/2 tsp Salt
• 2 Eggs
• 1/2 cup Vegetable oil
• 2/3 cup sugar
• 1/2 cup Milk
• 1/4 cup Lemon juice
• 1 Zest of lemon
• 1 cup Zucchini grated
• 1 cup Raspberries

Prep Time 10 minutes Cook Time 45 minutes Servings loaf Ingredients 2 cups Flour 2 tsp Baking powder 1/2 tsp Salt 2 Eggs 1/2 cup Vegetable oil 2/3 cup sugar 1/2 cup Milk 1/4 cup Lemon juice 1 Zest of lemon 1 cup Zucchini grated 1 cup Raspberries

Instructions

1. Preheat oven to 350.
2. Grease/flour loaf pan (9x5)
3. Blend flour, baking powder, and salt.
4. In a separate bowl, beat eggs well. Add oil and sugar, mixing well until combined. Add milk, lemon jouise, and zest; mixing well.
5. Gently mix in zucchini until evenly distributed.
6. Add dry ingredients to wet. Mix well.
7. Fold in raspberries. Pour batter into loaf pan.
8. Bake for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on rack.

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