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Categories:
flour ground cinnamon ground nutmeg white sugar egg zucchini vegetable oil walnuts fresh raspberries
Viewed: 33 - Published at: 6 years agoIngredients
- 1 1/2 cups self-rising flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup white sugar
- 1 egg
- 1 cup shredded unpeeled zucchini
- 1/4 cup vegetable oil
- 1 teaspoon grated lemon peel
- 1/2 cup chopped walnuts
- 1 cup fresh raspberries
Method
- 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.
