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Quick Strawberry Zucchini Bread Recipe

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: honey, coconut oil, all purpose flour
Servings: 10
Author: Bobbie Blue

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
  • 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, milk and eggs. Whisk together well combine all ingredients.
  • 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