Raspberry Zucchini Bread
Let me tell you a little story. A few summers ago, my garden exploded with zucchini. I’m talking monster zucchini — the kind that seem to double in size overnight. Around the same time, my neighbor brought over a basket of freshly picked raspberries. Juicy, tart, and bursting with flavor. I stared at both and thought… “Why not?”
And that’s how this magical Raspberry Zucchini Bread was born. A moist, slightly tangy, just-sweet-enough loaf that tastes like summer mornings and cozy family gatherings. Plus — it’s refined sugar-free, so it’s perfect if you’re trying to eat clean or cut down on processed sweets. You won’t believe how incredible your kitchen will smell while this bakes!
Why You’ll Love This Bread:
- Super moist from zucchini and banana.
- A pop of tartness from fresh raspberries.
- No refined sugar — banana and a touch of honey do the trick!
- Easy to make and freezes well.
- Perfect for breakfast, dessert, or a snack with your afternoon tea.
📋 Ingredients
- 1 ½ cups grated zucchini (with skin, do not squeeze)
- 1 ripe banana (mashed)
- ½ cup fresh raspberries (lightly mashed or whole)
- 2 eggs
- ¼ cup plain Greek yogurt (or coconut yogurt for dairy-free)
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour (or all-purpose)
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- Optional: ⅓ cup chopped walnuts or white chocolate chips
🍽 Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the banana. Add in eggs, yogurt, vanilla, zucchini, and raspberries. Mix gently.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until just mixed. Do not overmix – the batter should be slightly lumpy.
- Fold in walnuts or white chocolate chips if using.
- Pour the batter into the loaf pan and smooth out the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Raspberry Zucchini Bread
Moist, fruity, and naturally sweetened zucchini bread packed with tart raspberries and warm spices.
Ingredients
- 1 ½ cups grated zucchini with skin, not squeezed
- 1 ripe banana mashed
- ½ cup fresh raspberries lightly mashed or whole
- 2 eggs
- ¼ cup plain Greek yogurt or coconut yogurt for dairy-free
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour or all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- Optional: ⅓ cup chopped walnuts or white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, mash the banana. Add in eggs, yogurt, vanilla extract, zucchini, and raspberries. Mix gently.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture. Stir until just combined — don’t overmix!
- Fold in optional ingredients like walnuts or white chocolate chips.
- Pour the batter into the prepared pan. Smooth out the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- You can use frozen raspberries, but add them straight from the freezer to avoid watery batter.
- For a vegan version, swap eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg) and use coconut yogurt.
- This bread stays moist in the fridge for up to 5 days and freezes well for up to 3 months.
- It pairs perfectly with a cup of herbal tea or cold almond milk — trust me!
