Pink Recipe: Raspberry Lemon Zucchini Bread
With the end of summer upon us and the start of hockey season skating into view, many of you may notice that the stores and farmers markets have an abundance of zucchini to close out the season. Zucchini with its versatility in terms of cooking and baking can be the perfect addition to any dish. For me, anything zucchini has always been one of my favorite things, zucchini pie, zucchini carrot cake, zucchini bread, etc, etc, etc.
This recipe for Raspberry Lemon Zucchini Bread is easy, not overly time consuming and absolutely delicious — channel your inner Betty Crocker and get to baking. There’s no hockey on, what else do you have to do?
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup milk
1/4 cup pineapple juice
Zest of 1 lemon, plus one squeeze lemon juice
1 cup grated zucchini
1 cup raspberries (I suspect blueberries would be delicious as well!)
Directions
Pre-heat over to 350 degrees
- Mix all ingredients, with the exception of the raspberries in a large bowl until a batter is formed.
- Lightly fold in the raspberries
- Spray or grease two loaf pans and pour the batter evenly between the two pans.
- Bake at 350 degrees for 30-40 minutes, or until lightly browned on the top.
