Raspberry Zucchini Bread

We had a busy weekend this past weekend. Mike just about finished the brick path, we hung curtains, took off the basement door and frame, stained the deck and fixed the whole in the ceiling.

We also managed to squeeze in some fun. We spent Saturday at Jackie’s house for the annual wine and bocce ball tournament. Sunday Mike’s mom and fiancé Joe were nice enough to have us over for a yummy dinner.

On Saturday I was walking to the compost pile and noticed several raspberry bushes that had ripe raspberries. I picked the berries and decided to make Raspberry Zucchini Bread (my mom has perfected the recipe).
Note: Not my mothers recipes a different one but still good!

Raspberry Zucchini Bread (2 Loaves)

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 ½ cup Raspberries
DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Enjoy!