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Strawberry Zucchini Bread

Strawberry Zucchini Bread

A moist, fruity quick bread made with shredded zucchini and fresh strawberries. Perfect for summer mornings or afternoon snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a bowl, whisk together the eggs, sugar, applesauce, and vanilla extract.
  3. In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually combine the wet and dry ingredients.
  5. Gently fold in the shredded zucchini and chopped strawberries.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.