Raspberry Zucchini Bread

Posted on July 21, 2011

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I have more zucchini than I know what to do with, and more came with Tuesday morning’s CSA pick-up.  Luckily, it also came with some lovely raspberries.  So what’s a girl to do but create a delicious new recipe that incorporates both?

Preheat your oven to 375 degrees.  (Side note, double-check and make sure you actually turned the oven on, or you will be very disappointed when the timer eventually goes off.)  In a large mixing bowl combine 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 tsp nutmeg, and 1 tsp orange peel.  Set aside.

In a second bowl mix 1/4 cup coconut oil (you can use shortening, but I prefer the taste of coconut oil) and 1 cup sugar until well combined.  Shred 1 cup of zucchini.  Add to sugar mixture along with 1/2 cup fresh raspberries and 1/4 cup plain yogurt (use non-dairy for a vegan bread).

Add wet mixture to dry ingredients and stir until just combined.  Pour into greased loaf pan and bake for about 50 minutes, or until a knife inserted in the center comes out clean.  Let cool about 15 minutes and turn out onto a plate.  It’s delicious served warm with a little butter.

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Posted in: Cooking, Recipes