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!
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
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
Bob C. says
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.
FoodHussy says
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.