Zucchini Raspberry Breads and Bites
- Prep Time: 15 minutes
- Cook Time: depends on size
- Total Time: 13 minute
- Yield: depends on size
- Category: Sweet Bread
- Method: baking
- Cuisine: American
Ingredients
Scale
- 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
Find it online: https://bookscookslooks.com/zucchini-raspberry-breads-and-bites/