Zucchini-Raspberry Bread So Tasty

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Zucchini-Raspberry Bread

"It's a simple zucchini nut bread with a dash of pink raspberries for taste."

Ingredients :

1 half cups self-growing flour
1 teaspoon ground cinnamon
1/8 teaspoon floor nutmeg
1 cup white sugar
1 egg
1 cup shredded unpeeled zucchini
1/four cup vegetable oil
1 teaspoon grated lemon peel
half of cup chopped walnuts
1 cup fresh raspberries

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Preheat an oven to 350 tiers F (a hundred seventy five levels C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a massive bowl.
Mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. Gently fold in the walnuts and raspberries. Pour batter into the loaf pan.
Bake inside the preheated oven until golden brown, 30 to 35 minutes, then cowl with aluminum foil. Continue baking until a toothpick inserted into the middle comes out clean, about 20 minutes. Cool within the pans for 10 minutes before disposing of to chill completely on a wire rack.

Notes :

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