This bread is the perfect combination of wholesome and indulgent. It uses fresh zucchini for moisture and nutrition, while juicy strawberries add natural sweetness and vibrant color. The texture is soft and fluffy with a hint of spice, making it a unique twist on traditional zucchini bread. It’s simple to make, freezer-friendly, and ideal for using up an abundance of garden zucchini.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking soda
Baking powder
Ground cinnamon
Salt
Eggs
Vegetable oil
Vanilla extract
Shredded zucchini (unpeeled)
Fresh strawberries, chopped
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs. Add oil and vanilla, and mix well.
Stir the wet ingredients into the dry ingredients just until combined.
Gently fold in the shredded zucchini and chopped strawberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields 1 standard loaf, serving about 8 to 10 slices. Preparation takes approximately 15 minutes, and baking time is 50 to 60 minutes.
Variations
Add nuts: Fold in chopped walnuts or pecans for added crunch.
Make it whole grain: Substitute half of the all-purpose flour with whole wheat flour.
Add a citrus twist: Include a teaspoon of lemon zest to brighten the flavor.
Try a glaze: Drizzle with a simple lemon or vanilla glaze once cooled.
Use frozen strawberries: If using frozen berries, thaw and drain them before adding to the batter.
Storage/Reheating
Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the loaf tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, warm individual slices in the microwave for 15–20 seconds or let them come to room temperature naturally.
FAQs
How do I prevent the bread from becoming soggy?
Drain excess moisture from the shredded zucchini by squeezing it gently in a clean kitchen towel before adding to the batter.
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them thoroughly to avoid adding too much moisture to the batter.
Do I need to peel the zucchini?
No, peeling is not necessary. The peel is soft and blends well into the bread, adding extra nutrients.
Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking. Results may vary slightly in texture.
Can I make muffins instead of a loaf?
Absolutely. Divide the batter into muffin tins and bake at 350°F for 20–25 minutes or until a toothpick comes out clean.
Why did my bread sink in the middle?
This can happen if the batter is overmixed or if the bread is underbaked. Always check doneness with a toothpick.
Can I reduce the sugar?
Yes, you can reduce the sugar by up to ¼ cup if you prefer a less sweet loaf, especially if your strawberries are very ripe.
Is this recipe dairy-free?
Yes, it doesn’t contain any dairy ingredients, making it suitable for a dairy-free diet.
How can I make the bread more moist?
Make sure not to overbake and avoid squeezing all the moisture out of the zucchini. A little retained moisture helps keep the bread tender.
Can I add chocolate chips?
Definitely! Fold in ½ cup of mini chocolate chips for a fun and tasty variation.
Conclusion
Strawberry Zucchini Bread is a flavorful, moist, and unique quick bread that combines two seasonal favorites into one irresistible treat. Whether you enjoy it as a snack, breakfast, or dessert, it’s a delightful way to use fresh produce in your baking. With its simple preparation, adaptable ingredients, and satisfying taste, it’s bound to become a staple in your kitchen.
Strawberry Zucchini Bread is a moist and tender quick bread made with fresh strawberries and shredded zucchini, offering a lightly sweet and fruity flavor perfect for breakfast, snacks, or dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:50-60 minutes
Total Time:1 hour 5 minutes
Yield:1 loaf (8–10 slices)
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded zucchini (unpeeled and gently squeezed)
1 cup fresh strawberries, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs. Add the vegetable oil and vanilla extract, mixing well to combine.
Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
Gently fold in the shredded zucchini and chopped strawberries until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Gently squeeze excess moisture from zucchini before adding to batter.Use thawed and drained frozen strawberries if fresh are unavailable.Do not peel zucchini; the skin is soft and nutritious.Add lemon zest or chocolate chips for flavor variations.To freeze, wrap tightly and store for up to 3 months.
