Ingredients
12
12 servings
- •1 ½ cups self-rising flour
- •1 teaspoon ground cinnamon
- •⅛ teaspoon ground nutmeg
- •1 cup white sugar
- •1 egg
- •1 cup shredded unpeeled zucchini
- •¼ cup vegetable oil
- •1 teaspoon grated lemon peel
- •½ cup chopped walnuts
- •1 cup fresh raspberries
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large 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 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 the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 205
- Carbohydrate: 31g
- Fat: 8g
- Fiber: 2g
- Protein: 3g
- Sugar: 18g
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