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