Zucchini and raspberry somehow always succeed in creating a unique, but wonderful flavor combination in breads and sweets. And they don’t disappoint in this recipe. Even my husband, who was at first incredibly sceptical of the idea of a vegetable in a baked good, is loving it with his daily coffee. For me, it’s a favorite, especially when paired with a decent cup of black tea.
And as much as I’m enjoying this zucchini bread, I’m just as pleased to have found a temporary fix for my new, but ovenless kitchen: the toaster oven. That’s right. This tea-time delight is the product of a toaster oven. I’m more excited about it than I probably should be. The little machine only accommodates one lonely loaf pan at a time, but it does its job, and that is enough for me! Hope you’ll enjoy this recipe too, toaster oven or not!
Yield: 1 extra large loaf
1/2 cup of vegetable oil
1 tsp of vanilla extract
1 1/3 cups of granulated sugar
2 1/2 cups of shredded raw zucchini
2 cups of raspberries (or equal parts raspberries and blueberries)
3 cups of all-purpose flour
1 tsp of salt
1 tsp of baking powder
1/4 tsp of baking soda
1 1/2 tsp of ground cinnamon
1 tsp of ground ginger
Preheat the oven to 350 F and lightly grease a large loaf pan.
Measure all the dry ingredients together into a small bowl and set aside.
In a large mixing bowl, beat the eggs together on high speed for about 1 minute, or until the mixture begins to froth at the edges. Add the oil, sugar and vanilla and continue beating on high speed for another 2 minutes.
Fold in the zucchini, making sure it is well incorporated. Next, stir in the flour, mixing only until it has just blended into the batter. Finally, gently fold in the raspberries, being careful not to break them.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a tester comes out clean. Allow the bread to cool for 15-20 minutes in the pan, then place it on a wire rack to cool completely.
Recipe Source: ‘Blueberry Zucchini Bread’ by Laura Moody on http://www.allrecipes.com