Raspberry Zucchini Bread

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Looking for a tasty twist on traditional zucchini bread? Try making raspberry zucchini bread! This delicious recipe combines fresh raspberries and zucchini to create a moist, flavorful loaf that’s perfect for breakfast or a snack. Using simple ingredients, it’s easy to whip up in any kitchen. You’ll love how the sweet and tangy raspberries blend perfectly with the subtle flavors of zucchini.

Tool Requirements

To make raspberry zucchini bread, you’ll need a few basic tools. Having the right equipment makes everything smoother.

Start with a mixing bowl. You’ll use this to combine your ingredients. A medium-sized bowl works well.

Next, grab a measuring cup and measuring spoons. Precise measurements are important for good results.

You’ll also need a grater for the zucchini. A box grater is handy and easy to use.

A whisk helps mix wet ingredients quickly. It’s great for beating eggs and combining liquids.

For baking, you’ll want a loaf pan. A standard size works best for this recipe.

Finally, have a spatula on hand. This helps in scraping your bowl and mixing batter nicely.

With these tools, you’re ready to bake some delicious raspberry zucchini bread!

Preparing The Ingredients

Start by gathering all the ingredients you need. Here’s a quick list for you:

• Zucchini: About 1-2 medium ones, grated.
• Raspberries: Fresh or frozen, around a cup.
• Flour: Whole grain or all-purpose, about 2 cups.
• Sugar: You’ll need around 3/4 cup.
• Baking soda: Just 1 teaspoon.
• Salt: A pinch will do.
• Cinnamon: 1 teaspoon adds nice flavor.
• Plant-based milk: About 1 cup.
• Oil: Use 1/2 cup, your choice.

Before you begin, make sure to preheat your oven to 350°F (175°C). This helps your bread bake evenly.

Next, take the zucchini. Grate it using a box grater or a food processor. After grating, squeeze out excess water using a clean towel. This prevents your bread from being too soggy.

If you’re using frozen raspberries, let them thaw and drain any extra juice. Fresh raspberries work well, too—just rinse and set them aside.

Weigh or measure your dry ingredients separately. Mixing flour, baking soda, salt, and cinnamon in one bowl helps evenly distribute the leavening agent.

Finally, combine the wet ingredients in another bowl. Mix the plant-based milk, oil, and sugar until smooth. Now you’re set to start mixing everything together for a delicious bread!

Variations To Try

• You can mix it up with different fruits. Try adding blueberries or chopped strawberries for a fruity twist.
• Another option is to spice up the flavor. Cinnamon and nutmeg can add warmth and depth. Just a little goes a long way.
• If you like nuts, consider adding walnuts or pecans. They provide a nice crunch that pairs well with the soft texture of the bread.
• For a chocolatey touch, fold in some dairy-free chocolate chips. This will satisfy any sweet cravings you have.
• Feeling adventurous? Experiment with different flours. Almond flour or coconut flour can create unique textures and flavors.
• You might also switch to a different sweetener. Maple syrup or agave nectar can change the sweetness level and taste.
• Try adding a splash of citrus. A little lemon or orange zest can brighten the flavors and add freshness.
• Don’t forget about the toppings. You can add a drizzle of nut butter or a sprinkle of powdered sugar for extra flair.

These variations can help keep your raspberry zucchini bread exciting and new each time you make it!

Storage Tips

• Once your raspberry zucchini bread is cool, wrap it tightly in plastic wrap. This keeps it from drying out.
• You can also use an airtight container. This will help maintain its flavor and moisture.
• Store your bread at room temperature for up to three days. If you want it to last longer, the fridge is a good option.
• For longer storage, freeze your bread. Slice it before freezing to make it easier to grab a piece later.
• When freezing, wrap individual slices in plastic wrap. Then, put all the wrapped slices in a freezer bag.
• To enjoy later, thaw slices on the counter for a few hours. You can also heat them in the toaster or microwave.
• Make sure to check for any signs of spoilage before eating. If it looks or smells off, it’s best to toss it.

Raspberry Zucchini Bread

This easy raspberry zucchini bread recipe is what you're looking for! On top of being easy, it's also healthy and easy to store. It has a crunchy outside and a moist inside. Try this easy homemade bread recipe as a vegan breakfast, lunch or dinner option.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting time 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Calories 220 kcal

Ingredients

  

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• 1-2 medium zucchinis grated (about 1 1/2 cups)
• 1 cup of fresh or frozen raspberries
• 2 cups of whole grain or all-purpose flour
• 3/4 cup of sugar
• 1 teaspoon of baking soda
• A pinch of salt
• 1 teaspoon of cinnamon
• 1 cup of plant-based milk
• 1/2 cup of oil

Get Recipe Ingredients

Instructions

 

• Gather all the ingredients and measure them out before starting.
• Preheat your oven to 350°F (175°C).
• Grate the zucchini and squeeze out excess water using a clean towel.
• If using frozen raspberries, thaw and drain any extra juice. Rinse fresh raspberries if using.
• In one bowl, mix the flour, baking soda, salt, and cinnamon.
• In another bowl, combine the plant-based milk, oil, and sugar until smooth.
• Combine the wet and dry ingredients, mixing until just incorporated. Avoid overmixing.
• Fold in the grated zucchini and raspberries, ensuring they are evenly distributed.
• Pour the batter into a greased loaf pan and smooth the top.
• Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 220kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.