This is my family's favorite recipe for zucchini bread. One bite and you'll see why. This bread is also loaded with fresh strawberries to add a little extra sweetness to this extra moist quick bread recipe.
Why this Strawberry Zucchini Bread is the Best!
Summertime is the best time to hit the local farmer's market and get fresh in season produce! Whether you are hitting your local produce market or have your own bounty of zucchini from your garden, this strawberry zucchini bread recipe will be a great addition to your summer baking.
Some people, including my husband, are a little skeptical of adding a green vegetable to bread, but I assure you it doesn't taste like zucchini at all. You can fool even the pickiest eaters into trying this delicious bread, as long as they don't see the little green specs throughout!
Adding the zucchini to bread creates an extra moist loaf with less butter or oil needed. It has just enough sweetness from honey and a little touch of spice from cinnamon and nutmeg. While I love my almond butter banana bread this is a treat when I have extra zucchini on hand.
Key INGREDIENTS
zucchini-is a green variety of summer squash. Zucchini plants are a vining plant that grow during the summer months. Cut of the stem end and shred the whole zucchini, peel and all.
strawberries-red, ripe berries picked during peak season will give the best strawberry flavor.
honey- adds a wonderful sweetness to the bread without any refined sugars.
coconut oil- adds moisture to the loaf. If your coconut oil is solid, place it in the microwave for 30 seconds to make it easier to incorporate in the recipe. You can also use vegetable oil, avocado oil or even a mild olive oil. Depending on what you use it may change the flavor slightly.
milk-use your milk of preference. I used whole milk for a little more richness.
Step-By-Step Instructions
In a large bowl, use a spoon or a whisk to mix together the dry ingredients. Reserve 1 tablespoon of all purpose flour to dust over the strawberries in a separate bowl. This will help prevent them from sinking in the batter when baking.
In another large mixing bowl mix together the eggs, honey, milk, vanilla extract and coconut oil. Once thoroughly mixed add in the grated zucchini.
Some recipes suggest to squeeze the moisture out of the zucchini but I never do and my bread turns out perfectly moist and never soggy.
Stir in the flour mixture, being careful to not over mix the ingredients.
Next, gently stir in the diced strawberries. I always add the strawberries at the very end so they do not get smashed into the batter.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50-55 minutes. To prevent the bread from getting too brown, tent the top of the bread loosely with a sheet of foil.
All ovens are slightly different so its important to check the bread a few minutes early. I do this by the toothpick test which is when you insert a toothpick into the center of the loaf and look for no wet crumbs when you remove the toothpick.
After the strawberry zucchini bread has finished baking allow it to cool for a few minutes on a wire cooling rack. Once the pan is cool enough to handle flip the loaf upside down to remove from the pan. Let bread cool completely on the wire rack before slicing.
Substitions and additions
I love this fresh strawberry bread as is however, there are always fun additions that you can stir in! Here's a few of my favorites:
- chocolate chips (dark or milk chocolate)
- chocolate drizzle
- walnuts
- cocoa powder (add a ¼ cup to make chocolate zucchini bread)
Storage Tips
To store the bread transfer it to an airtight container and keep at room temperature on the counter for 2-3 days or in the refrigerator for 4-5 days.
Freezing Instructions
You can also freeze this bread by baking and allowing it to cool completely before wrapping in plastic wrap and placing in a freezer bag. You can freeze the entire loaf or cut into slices to defrost a piece or two at a time. Bread can be frozen for up to 3 months.
FAQ
Do you remove skin from zucchini for bread?
No! There is no need to peel the zucchini for baked goods. The skin is very tender and bakes perfectly into the bread. It also adds a beautiful pop of green speckles throughout the slices.
How Fine Do You Grate Zucchini For Bread?
Use the largest holes on your box grater to shred the zucchini. This is the quickest and easiest way to shred zucchini.
Looking for Other Delicious Bread Recipes? Try These!
Easy Almond Butter Banana Bread Recipe
Oat Banana Bread with Greek Yogurt
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
Quick Strawberry Zucchini Bread Recipe
Ingredients
- 2 cups all purpose flour, reserve 1 tablespoon for strawberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup strawberries, diced
- 1 cup zucchini, grated
- ½ cup honey
- 2 large eggs
- ½ cup coconut oil
- 2 teaspoons vanilla extract
- ⅓ cup milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x5 inch loaf pan with baking spray.
- In a mixing bowl mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the tablespoon of reserved flour to the strawberries and gently mix to coat.
- In a separate large mixing bowl add the honey, coconut oil and eggs. Whisk together well to break up the eggs.
- Stir in the zucchini and mix well into the wet ingredients.
- Add the flour mixture into the wet ingredients and mix well until no white streaks of flour remain. Be careful to not over mix.
- Add the strawberries to the batter, stirring gently to incorporate.
- Pour batter into the prepared loaf pan.
- Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out with no wet crumbs. To avoid the top becoming too brown tent with a piece of aluminum foil after 30 minutes of baking.
- After bread has finished baking move the loaf pan to a cooling rack to cool for a few minutes in the pan. When cool enough to handle flip the loaf over so it comes out of the pan and finish cooling on the wire rack.
- Slice bread into 10 thick slices and store in an airtight container at room
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