Strawberry Zucchini Bread
Earlier this year, I discovered the wonders of Zucchini Bread! I liked it so much I wanted to make it again – but this time I jazzed it up with Strawberries from a local grower. But whether you have fresh or frozen – strawberry zucchini bread will definitely be a favorite in your house!
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The thing I like is you get the cinnamon-goodness of regular zucchini bread but then you add these juicy bursts of summer from big chunks of strawberry!
What is in strawberry zucchini bread?
Well – of course it has strawberries and zucchini! I feel like it’s a pretty typical quickbread recipe. It starts with creaming egg & sugar then you add oil, vanilla, flour, baking soda, baking powder, cinnamon and salt. Lastly you’ll fold in the grated zucchini. For the strawberries – I fold in a few strawberries but then I leave a few to pop on the top before I bake them at the end.
Will zucchini bread rise?
Yes! It doesn’t rise like a yeast bread – but I filled the loaf pan about 2/3 full and it rose out of the pan.
Be sure to LINE YOUR PAN with parchment paper – this is 100% essential if you want to remove the bread in one piece.
How to make zucchini bread moist?
I think the key for moist zucchini bread is 2 eggs, vegetable oil and plenty of zucchini. I use a full medium-size zucchini and grate the entire veg!
When making zucchini bread, should I peel the zucchini?
Yes! 100% I don’t want to eat the peel!
Can zucchini bread be frozen?
Yes! Wrap in foil and then in a freezer ziploc bag and your bread will be fine!
Can strawberry zucchini bread be left out?
Nope! I learned this the hard way! The strawberries will mold – so definitely refrigerate this bread. Just heat it in the microwave and heat your slices before you eat them – so good!
Other Quick Bread Recipes
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Strawberry Zucchini Bread
Equipment
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp Saigon Cinnamon or regular
- 1/2 tsp salt
- 1.5 cups grated zucchini 1 medium sized zucchini
- 1 cup strawberries quartered
- 2-3 Tbsp flour
Instructions
- Preheat oven to 350
- Beat eggs and sugar on high for 20-30 in batter bowl with hand mixer
- Add oil and vanilla and mix on high for 20 seconds
- Add remaining dry ingredients (flour thru salt) and mix on low
- Fold in grated zucchini with spatula
- Toss strawberries in flour – this prevents them from sinking in the batter
- Delicately fold in 3/4 cup of the strawberries
- Pour into greased and parchment papered loaf pan – make the parchment a sleeve so it is sticking out of the pan on the long sides. Grease the ends well so it will still lift out easily.
- Take last 1/4 cup strawberries and place on top. Be sure they are heavily coated in flour.
- Bake at 350 for 45 minutes
- Remove from oven and let cool in pan for 30 minutes before you remove from pan
- Run a knife along the ends of the pan. Then using parchment paper, lift bread out of pan and cool on wire rack
- Refrigerate leftovers
I made this and followed the directions but can you confirm that only 1 cup of flour is correct? Mine had batter similar to a wet, pancake batter. It also took way more time to bake as at 45 minutes it was still a liquid.
Yeah – i just double-checked the original and that was right – if your strawberries and zucchini were extra juicy – or the oven was cold when you started it might have contributed to longer bake time. always good to check as you’re baking which you did.
What a genius idea–that is SO delish! We all loved it! I might make two next time and freeze one!
Just when I thought zucchini bread couldn’t taste any better, i find this recipe! Love, love the addition of strawberries!
Such a moist and delicious bread! love the healthy addition of zucchini! Thanks!
This bread is the perfect pair with my coffee! Love how it’s moist and made with strawberries which are one of my favorite fruits!
There’s SO much to love in this recipe – guilt-free but oh so sweet! The addition of strawberries really makes this a winner!
Took mine to family reunion everyone thought it was cake. Loved it.
Had to cook it a bit longer and was wonderful!! Thanks you for sharing this recipe.
I trust that when you say mix on high it is 20-30 seconds?
yes – seconds
I tried it when it was still warm and it was very moist. It gets better as it cools and is tasty!
I suggest you add an instruction to squeeze the water from the zucchini.