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Strawberry Zucchini Bread

This easy and healthy Strawberry Zucchini Bread is moist, crunchy outside, and perfect for breakfast or dessert. Vegan-friendly and simple to store!
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Prep Time 15 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 Slice
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups Grated zucchini
  • 1 cup Chopped strawberries (fresh or frozen)
  • 2 cups All-purpose or whole wheat flour
  • 1 cup Sugar or maple syrup
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • Pinch Salt
  • 1/4 cup Oil
  • 1 tsp Vanilla extract
  • 1/2 cup Chopped nuts or seeds (optional)

Method
 

  1. Preheat your oven to 350°F (175°C).
    Grate the zucchini and press in a towel to remove excess moisture.
    Chop strawberries into small pieces.
    Mix flour, baking powder, baking soda, salt, and sweetener in one bowl.
    Mix oil, vanilla, and milk in another bowl.
    Combine wet and dry ingredients (don’t overmix).
    Fold in zucchini, strawberries, and optional nuts.
    Pour batter into greased loaf pan.
    Bake 45–50 minutes until toothpick comes out clean.
    Let cool in pan for 10 minutes, then cool completely on wire rack.

Notes

You can store it for 3–4 days in the fridge. Can be frozen for up to 2 months. Serve warm with vegan butter or nut spread.