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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!
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
Tried this recipe?Let us know how it was!
