Zucchini Strawberry Bread

This Zucchini Strawberry Bread is a moist, flavorful quick bread that combines the earthy goodness of zucchini with the bright, fruity flavor of strawberries. It’s the perfect summer treat, using fresh seasonal produce to create a loaf that’s tender, sweet, and subtly spiced. Whether served for breakfast, brunch, or an afternoon snack, this bread offers a unique twist on traditional zucchini bread.

Why You’ll Love This Recipe

This recipe brings together two unexpected ingredients—zucchini and strawberries—for a refreshing and delicious quick bread that’s anything but ordinary. You’ll love how the zucchini keeps the bread moist without overpowering the taste, while the strawberries add a natural sweetness and soft texture. It’s an excellent way to use up summer produce and sneak some vegetables into a treat that even kids will enjoy. No yeast, no fuss, and it bakes beautifully every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Ground cinnamon

• Salt

• Eggs

• Granulated sugar

• Vegetable oil

• Vanilla extract

• Grated zucchini

• Chopped fresh strawberries

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

3. In a separate bowl, beat the eggs, sugar, oil, and vanilla until well combined.

4. Stir the wet ingredients into the dry ingredients just until moistened.

5. Gently fold in the grated zucchini and chopped strawberries, being careful not to overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 10 slices. The total time required is around 1 hour and 15 minutes, including about 15 minutes of prep time and 50–60 minutes of baking time.

Variations

• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.

• Nutty Addition: Add ½ cup of chopped walnuts or pecans for extra crunch.

• Lemon Twist: Add a teaspoon of lemon zest to enhance the strawberry flavor.

• Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.

• Chocolate Chips: Fold in ½ cup of mini chocolate chips for a sweeter variation that kids will love.

Storage/Reheating

Store the zucchini strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat slices in a toaster oven or microwave until warmed through.

FAQs

What type of zucchini should I use?

Use medium-sized green zucchini. There’s no need to peel it; just grate it finely and squeeze out excess moisture.

Can I use frozen strawberries?

Yes, but thaw and drain them thoroughly before using to avoid excess moisture in the batter.

Do I need to peel the zucchini?

No, the peel is soft and adds color and nutrients. Just make sure to wash the zucchini well before grating.

Can I make muffins with this recipe?

Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.

How do I know when the bread is done?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s done.

Can I reduce the sugar?

Yes, you can reduce the sugar by up to ¼ cup, though the texture and sweetness will change slightly.

What oil works best for this recipe?

Vegetable oil or any neutral oil like canola or sunflower works well. You can also use melted coconut oil.

How should I grate the zucchini?

Use the fine side of a box grater. Make sure to press out some of the moisture before adding it to the batter.

Can I use other berries?

Yes, blueberries or raspberries can be used instead of strawberries, but the baking time may slightly vary.

Is this bread suitable for freezing?

Absolutely. Wrap it tightly and freeze for up to 3 months. Thaw at room temperature or reheat slices individually.

Conclusion

Zucchini Strawberry Bread is a delightful way to enjoy the bounty of summer produce in a wholesome and comforting baked good. Its moist texture, sweet berry flavor, and subtle spice make it a perfect treat for any time of day. With easy variations and flexible storage options, this recipe is a keeper for busy households and home bakers alike

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