Every week we get a produce box put together from our local farmers. I never know what exactly is going to be in it. Sometimes I can purchase add-ons, but the main box is whatever has been harvested that week. It makes for a fun bit of surprise in menu planning and of course with my baking. Zucchini Raspberry bread and zucchini raspberry bites came out of this week’s box.
This week I did add on some raspberries and there were a number of zucchini – it’s fall. There are ALWAYS zucchini! As someone who once lived on a small farm and found herself drowning in the devilishly productive squash, I long learned that the best way to deal with them is to mostly pretend they are not there and hide them in something (you can find all of my zucchini recipes). This recipe is a result of receiving several zucchini this week.
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Zucchini Raspberry Bites
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups all purpose flour
- 2 cups grated zucchini
- 1 cup raspberries
- Sugar in the Raw for sprinkling
- Preheat oven to 375
- These can be made as muffins, mini muffins or small loaves depending upon what kind of baking pans you use.
- Grease your pan
- Beat the sugar, oil, eggs and vanilla until smooth and light, about 1 minute at high speed on a hand mixer. Stir in the zucchini.
- Whisk together the flour, baking powder, baking soda, salt and cinnamon.
- Stir the dry ingredients into the wet ingredients just until combined.
- Gently stir in the raspberries
- Divide the batter into your preferred pan, filling each about 3/4 full.
- Sprinkle the tops with sugar in the raw if desired before baking
- Bake full sized muffins for 25 – 27 minutes, mini muffins for about 18 minutes and with any other sized pan you will have to watch and judge. For example – the little square bites I used took about 12 minutes.
- Cool on a wire rack
How Were the Zucchini Raspberry Breads and Bites?
Rather tasty if I do say so myself. It’s that time of year when everyone has zucchini that needs to go somewhere. There are only so many nights you can have roasted slices for dinner. These little nibbles are a perfect way to use up some of the harvest in a delicious way. They will freeze well and you can put them away for later when you need a little bit of sweet to brighten your day.
PrintZucchini Raspberry Breads and Bites
- Prep Time: 15 minutes
- Cook Time: depends on size
- Total Time: 58 minute
- Yield: depends on size
- Category: Sweet Bread
- Method: baking
- Cuisine: American
Ingredients
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups all purpose flour
- 2 cups grated zucchini
- 1 cup raspberries
- Sugar in the Raw for sprinkling
Instructions
- Preheat oven to 375
- These can be made as muffins, mini bites or small loaves depending upon what kind of baking pans you use.
- Grease your pan
- Beat the sugar, oil, eggs and vanilla until smooth and light, about 1 minute at high speed on a hand mixer. Stir in the zucchini.
- Whisk together the flour, baking powder, baking soda, salt and cinnamon.
- Stir the dry ingredients into the wet ingredients just until combined.
- Gently stir in the raspberries
- Divide the batter into your preferred pan, filling each about 3/4 full.
- Sprinkle the tops with sugar in the raw if desired before baking
- Bake full sized muffins for 25 – 27 minutes, mini muffins for about 18 minutes and with any other sized pan you will have to watch and judge. For example – the little square bites I used took about 12 minutes.
- Cool on a wire rack
Keywords: zucchini bread, zucchini recipe
