This strawberry zucchini bread is delicious to eat. It uses zucchini from the garden mixed with sweet strawberries. Together they make a moist quick bread that is perfect for spring and summer. Cinnamon and cardamom add warm, depth flavors too.
The zucchini helps keep the bread moist inside, while the strawberries provide a bright fruit taste. This is a good way to use extra zucchini. Both kids and adults enjoy it even if they don’t usually eat zucchini, as the veggie flavor blends nicely and you can barely taste it.
You can enjoy this bread for breakfast or as a snack anytime. It’s easy to make at home and always makes people happy.
Strawberry Zucchini Bread Ingredients
All-purpose flour: This is the main ingredient that gives the bread its structure and volume. It’s important for the bread’s texture and consistency.
Baking powder: This helps the bread rise by creating air bubbles in the batter when it’s heated.
Baking soda: Another ingredient that helps the bread rise. It reacts with acidic ingredients like the macerated strawberries to produce carbon dioxide.
Ground cinnamon: Adds warmth and flavor to the bread, giving it a hint of spice.
Cardamom (optional): Adds extra flavor and complexity, complementing the sweetness of the strawberries and zucchini.
Large eggs: These help bind the ingredients together and contribute to the bread’s structure.
Vegetable oil: Adds moisture to the bread, keeping it moist and tender.
White sugar: Sweetens the bread, balancing the flavors.
Brown sugar: Adds a deeper sweetness and moisture, enhancing the bread’s flavor and texture.
Vanilla extract: Enhances the bread’s flavor, adding a subtle sweetness and aroma.
Grated zucchini: Adds moisture and texture, making the bread moist and adding a hint of vegetable flavor.
Macerated strawberries: Adds a burst of fruity sweetness, making the bread moist and flavorful.
Turbinado sugar: Used as a topping to add a crunchy texture and sweetness to the crust, making the bread visually appealing and tasty.
How I Made Strawberry Zucchini Bread
Begin by removing the stems from the strawberries and chopping them into small pieces. Place them in a bowl and sprinkle with sugar, then set aside to macerate.
Grate the zucchini using a grater or food processor.
In a large bowl, combine the macerated strawberries with the sugar and eggs. Mix well.
Add the oil to the mixture, followed by the grated zucchini. Stir until everything is well combined.
Carefully fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into a 9×5 inch loaf pan lined with parchment paper. Sprinkle turbinado sugar on top for a crunchy topping.
Bake the bread in a preheated oven according to the recipe instructions, until a toothpick inserted into the center comes out clean.
How To Store
To store Strawberry Zucchini Bread, place it in an airtight container at room temperature for up to 3 to 4 days. If the bread is very moist, store it in the refrigerator for up to 7 days. For longer storage, freeze the bread for up to 6 months. Wrap it tightly in plastic wrap or foil before placing it in a freezer-safe bag or container. To thaw, leave the bread on the countertop for 1 to 3 hours. Ensure the bread is well-wrapped to prevent freezer burn and maintain freshness. When refrigerating, use an airtight container to preserve its texture and flavor.
More Bread Recipes
Strawberry Zucchini Bread
Equipment
- 9× 15 inch loaf pan
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 1 2/3 cups all-purpose flour (approximately 210 grams)
- 3/4 tsp kosher salt
- 3/4 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 1 2/3 large eggs (use 1 whole egg and beat the second egg, then use 2/3 of it)
- 1/2 cup + 2 tablespoons vegetable oil
- 1/2 cup + 1 tablespoon white sugar
- 1/2 cup packed brown sugar
- 1 1/3 tsp vanilla extract
- 1 1/4 cups grated zucchini (approximately 150 grams)
- 3/4 cup diced strawberries (approximately 120 grams)
- 3/8 tsp baking soda
Instructions
- Cut the strawberries into small pieces and mix them with 1 tablespoon of white sugar. Allow them to sit for at least 30 minutes.
- Preheat the oven to 325°F (165°C) and prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper.
- In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and cardamom. Mix well.
- In a separate bowl, add the eggs and both sugars to the macerated strawberries. Mix until well combined.
- Stir in the vegetable oil, vanilla extract, and grated zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar evenly over the top.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.