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Strawberry Zucchini Bread

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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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 6


  • 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


  • 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
Keyword quick bread, strawberry, zucchini
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