Saturday, July 31, 2010

Zucchini Raspberry Bread

We love fresh berries or any fruit for that matter but fresh berries and cream are tops.  Unfortunately we are unable to harvest our own.  Nature has fought the entire way with poor weather and deer.  We've finally got all the berry plants fenced and are now trying to coax the little plants to grow and thrive.  Lucky for us we know people who know people with raspberry plants that over produce and are free for the taking.  Yesterday we went and picked and picked and picked.  Doug laughed when he saw the amount of bowls I was taking, but as it turned out we didn't have enough.  The berries were big and sweet and abundant.  In less than two hours we had our bowls full and I think we got over 7 gallons maybe in the range of 10.  That's a lot of berries for the short amount of time we were picking.

Evan's contributions

Our total bounty of fruit

Now what to do with all these raspberries.  We love them fresh, but there is way too many to eat them all.  I'm freezing some, but I only have so much freezer space.  I could make jelly, but we have enough of that in many varieties to last a very long time.  I've also been blessed with zucchini and had planned on trying a new recipe for blueberry zucchini bread.  Aha!  Instead of frozen blueberries I used fresh raspberries (next time I will use frozen).  The result was delicious and Doug says it may be his favorite.  I tend to agree with him.  I've been looking for a good zucchini bread recipe and I think I've found it.  The original was found at

2 eggs
1/2 cup oil
2 tsp vanilla
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed
1 cup shredded zucchini
3/4 cup wheat flour
3/4 cup white flour
1/2 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp cinnamon
1 cup frozen blueberries (or I used raspberries)

Preheat oven to 350*F.  Lightly grease and flour a loaf pan (for sweet breads I like to use sugar instead of flour).  Beat together the eggs, sugars, oil, and vanilla.  Fold in the zucchini.  Beat in the flours, baking powder, baking soda, and cinnamon.  Gently stir in the berries.  Pour into prepared pan and bake for 55-60 mins or until knife inserted in middle comes out clean.  Cool 20 min then turn out on rack to complete cooling.  Or if you're like us you'll eat it warm as soon as you take it out of the pan.

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1 comment:

  1. Wow! I'm not sure I've ever seen that many raspberries at once outside of a grocery store. What a great harvest!