Zucchini Raspberry Breads and Bites

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  • 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 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