Strawberry Zucchini Bread: A Delightful Summer Treat
Strawberry season always brings me a wave of excitement — the bright red berries, the juicy sweetness, and that subtle tart bite. But what really sparked this recipe was a moment of inspiration on a lazy summer Sunday. I had a bowl of strawberries starting to go soft and a lone zucchini sitting in the veggie drawer, begging to be used. I thought — why not mix the two into a quick bread?
What came out of the oven was beyond delicious. It was moist, tender, and perfectly sweet with bursts of strawberry in every bite, all while hiding that healthy green veggie no one will even notice. Trust me, even the picky eaters in my house were hooked.
🍞 Why You’ll Fall in Love with This Strawberry Zucchini Bread
- Ultra-moist texture thanks to shredded zucchini
- Fresh strawberry flavor in every bite
- Great way to use summer produce
- No butter needed – made with oil or applesauce
- Freezer-friendly and meal prep approved
🛒 Ingredients You’ll Need
Here’s everything you’ll need to bring this strawberry magic to life:
- Zucchini – grated, unpeeled for moisture
- Fresh strawberries – chopped, not frozen
- All-purpose flour – or sub with half whole wheat
- Eggs – binds everything together
- Applesauce or vegetable oil – your choice
- Sugar – granulated or coconut sugar
- Vanilla extract – brings warmth
- Cinnamon & nutmeg – for subtle spice
- Baking soda & powder – for rise
- Salt – to balance the sweetness
👩🍳 How to Make Strawberry Zucchini Bread (Step-by-Step)
Step 1: Prep your ingredients
Shred your zucchini using the large side of a grater. You don’t need to squeeze out all the moisture — just blot lightly. Chop your strawberries into small chunks (not too tiny or they’ll disappear when baked).
Step 2: Mix the wet ingredients
In a large bowl, whisk together eggs, sugar, applesauce/oil, and vanilla.
Step 3: Add dry ingredients
Sift in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until just combined — don’t overmix.
Step 4: Fold in zucchini and strawberries
Use a spatula to gently fold in shredded zucchini and strawberries until evenly distributed.
Step 5: Bake!
Pour batter into a greased loaf pan and bake at 350°F (175°C) for about 55–65 minutes. Check with a toothpick — if it comes out clean, it’s done!
Step 6: Cool & slice
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice once fully cooled.
🍽️ Tips for Perfect Results
- Don’t overmix the batter or your bread may turn out dense.
- Use ripe strawberries for extra sweetness.
- Line the pan with parchment for easier removal.
- Store in an airtight container for up to 4 days — or freeze for up to 3 months.
❤️ Story Moment
I remember slicing this bread one morning and sitting on the porch with a cup of iced coffee, birds chirping, and sun on my face. There’s just something about strawberries and zucchini together — it’s comforting, fresh, and feels like home.
Strawberry Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
- ½ cup sugar or coconut sugar
- ½ cup applesauce or vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini lightly blotted
- 1 cup chopped fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk together the eggs, sugar, applesauce, and vanilla extract.
- In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually combine the wet and dry ingredients.
- Gently fold in the shredded zucchini and chopped strawberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely.
Notes
- You can substitute half the flour with whole wheat flour for a healthier version.
- Add ¼ cup chopped nuts (like walnuts or pecans) for extra crunch.
- Store leftovers in the fridge to keep it fresh longer.
