Prep Time::20 mins
Cook Time::50 mins
Additional Time::10 mins
Total Time:: 1 hr 20 mins
Servings::12
Yield::1 (9×5-inch) loaf
Ingredients
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1 ½ cups self-rising flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup white sugar
1 cup shredded unpeeled zucchini
¼ cup vegetable oil
1 egg
1 teaspoon grated lemon zest
1 cup fresh raspberries
½ cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared 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 pan for 10 minutes before removing to a wire rack to cool completely.