I found some really great raspberries on sale so I thought I would give them a try in zucchini bread. My little toddler has become a very picky eater and won't eat vegetables so I used this as a way to sneak (at least some) veggies into him. We all loved the Blueberry Zucchini Bread so I used the same recipe, substituting 2 - 6 oz. containers of raspberries for the blueberries. I don't know which one I liked better because they were both so good. I loved the tartness from the raspberries, but I also liked the combination of the blueberries with the crumb topping. I'm sure other berries would work well too, and maybe even frozen berries, so next time I'll just go with whatever is on sale and looks good in the store that day.