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raspberry zucchini bread

Raspberry Zucchini Bread

Moist, fruity, and naturally sweetened zucchini bread packed with tart raspberries and warm spices.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  2. In a large bowl, mash the banana. Add in eggs, yogurt, vanilla extract, zucchini, and raspberries. Mix gently.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add dry ingredients to wet mixture. Stir until just combined — don't overmix!
  5. Fold in optional ingredients like walnuts or white chocolate chips.
  6. Pour the batter into the prepared pan. Smooth out the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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!