I honestly didn’t expect to love this recipe as much as I do. But ever since I made it for the first time, it’s become one of those things I bake again and again. This strawberry zucchini bread is soft, moist, and has just the right amount of sweetness. The best part? It doesn’t taste like there are veggies hiding inside – but they’re in there!

Whether you want something quick for breakfast or a not-too-sweet snack to go with tea, this bread works perfectly. And it’s one of those recipes that feels fancy but is actually super simple.

🧰 What You’ll Need Before You Start

I like keeping things simple in the kitchen, so don’t worry – you probably have most of these tools already:

A couple of mixing bowls
A whisk or a basic fork (either works fine)
A grater for the zucchini
A spatula (makes it easier to scrape everything clean)
Measuring spoons and a cup
And of course, a loaf pan (I use a 9×5 one)

🥒 Getting the Ingredients Ready

Here’s what I use when I bake this bread:

2 cups zucchini (grated and squeezed to get rid of water)
1 cup strawberries (chopped – I use fresh if I have them)
Flour (all-purpose or whole wheat both work well)
A sweetener – I usually go with sugar or maple syrup
Baking powder + soda – for that nice rise
A bit of salt – makes a difference in flavor
Vanilla + oil – adds moisture and taste
Optional extras: nuts, seeds, or even chocolate chips

Before mixing, I always take a minute to squeeze the zucchini using a clean towel or some paper towels. It really helps keep the bread from getting too soggy. Strawberries I just dice up small. Once everything’s ready, I mix dry ingredients in one bowl and wet stuff in another — then just stir them together.

🌀 Little Tweaks I’ve Tried (And Loved)

I get bored easily, so I’ve tried this bread a few different ways. Here are some ideas:

Adding chopped walnuts or pecans for crunch
Swapping in blueberries or raspberries instead of strawberries
Tossing in some dark chocolate chips
Using cinnamon or nutmeg to warm up the flavor
Making it dairy-free by using oat or almond milk
Topping it with a quick lemon glaze – sounds fancy but it’s easy!

📦 How I Store It

This bread keeps well — which is lucky, because I always make extra. Once it cools, I wrap it in foil or pop it in a container:

On the counter: 2–3 days
In the fridge: around a week
In the freezer: up to 3 months (I slice it first so I can grab and go)

When I want a piece later, I just heat it a little in the oven or toaster. Tastes like I just made it.