Strawberry Zucchini Bread
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.
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.