Raspberry Zucchini Bread

The weekends – which often, quite frankly just seem to whiz by – can  either result in one of two outcomes: a “case of the Mondays,” where you're just not ready to tackle the work and personal to-do-list; or, better yet they can leave you feeling refreshed, happy, nourished and thinking, “Bring it on, Monday.”

This past weekend has resulted in the latter.

I drove up to San Clemente for one of my best friend’s baby showers on Saturday and spent the whole weekend in the lovely town by the water. We celebrated Mom-to-be and Baby with tons of her friends, got spoiled rotten by her dad’s (who is visiting from Montana) home cooking, and walked our favorite beach trail on Sunday morning.

The change of scenery, ocean air, and company of good friends are the kinds of things weekends are made for.

Since Katie is 38 weeks pregnant, I’m getting myself ready to hop in my car and drive back up once the baby is born. I’ll be bringing two loves of this Raspberry Zucchini Bread, which feels like a perfect bread for March. It's comforting enough for colder, rainy days, yet bright and light enough for warmer weather, too. 

I hope everyone had a great weekend and has a wonderful week ahead!

Raspberry Zucchini Bread

This is great recipe for transitioning from winter to summer. It combines comforting elements that we love in winter, like whole grains, pecans, and warming spices, yet is balanced by lighter spring flavors from the shredded zucchini and frozen raspberries.

Makes 2 loaves

Ingredients:

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoon pumpkin pie spice

½ cup raspberry yogurt

½ cup agave nectar

¼ cup brown sugar

½ cup unsweetened applesauce

3 eggs

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup frozen raspberries

1 cup pecan pieces

Directions:

1.     Preheat oven to 325 degrees.

2.     Grease two 8x4" loaf pans.

3.     In large bowl mix together both flours, baking soda, baking powder, salt, and spice.

4.     In a separate bowl whisk together eggs, yogurt, agave nectar, brown sugar, applesauce and vanilla.

5.     Mix dry ingredients into wet ingredients and stir in zucchini, frozen raspberries, and pecans.

6.     Divide batter between loaf pans.

7.     Bake about 60 minutes, or until tester inserted comes out clean. Cool and remove from pans.

Disclaimer: We are consulting dietitians for the National Processed Raspberry Council.

If you like this recipe, you may also want to take a peek at these recipes for:

      Oatmeal Flax Molasses Bread

Chocolate Raspberry Muffins

Raspberry Coconut Carrot Cake Muffins