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Zucchini Strawberry Bread

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A moist, tender quick bread combining the subtle flavor of zucchini with the sweet, fruity burst of strawberries. Perfect for breakfast or as a light dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (about 1 medium)
  • 1 cup chopped fresh strawberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
  3. In another bowl, beat the eggs, oil, sugars, and vanilla extract until smooth.
  4. Stir the shredded zucchini into the wet ingredients.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the chopped strawberries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Make sure to squeeze out excess moisture from the shredded zucchini before adding it.
  • Use fresh, ripe strawberries for best flavor and texture.
  • This bread can be frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, strawberry bread, quick bread, summer baking, zucchini recipes

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