Ingredients

• 1.5 cups self-rising flour
• 1 teaspoon ground cinnamon
• 0.13 teaspoons ground nutmeg
• 1 cup white sugar
• 1 cup shredded unpeeled zucchini
• 0.25 cups vegetable oil
• 1 egg
• 1 teaspoon grated lemon zest
• 1 cup fresh raspberries
• 0.5 cups chopped walnuts

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared loaf pan.
3. 3 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 pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition per serving