Strawberry Zucchini Bread is a delicious way to use your favorite summer produce. The shredded zucchini gives the bread tons of moisture, and the fresh strawberries add a bright pop of color and a sweet, juicy flavor. This simple quick bread recipe is sure to become a new summer staple.
We love zucchini bread and last year I tried a recipe for zucchini bread that had bananas in it which ended up being amazing. I thought it might be fun to try some other variations, and this Strawberry Zucchini Bread is incredible.
HOW TO MAKE THE BEST QUICK BREAD
There are a couple of tips that will help you to get the perfect zucchini bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is one 4″X8″pan. You can use a regular bread pan (9.5″X5″) if you’d like, but your loaf will be a little flatter and you’ll need to adjust the cooking time to about 40-45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
Ingredients in Strawberry Zucchini Bread
Flour – I use all-purpose flour, but bread flour works too. You can swap out some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.
Salt, baking soda, and baking powder – Make sure the baking soda and baking powder aren’t old or expired or the bread will not rise properly.
Oil – You can use vegetable oil or canola oil, but I like to use coconut oil in recipes. Make sure the coconut oil is liquefied before adding to the batter. You can swap all or part of the oil with applesauce, but the consistency of the bread will be different. Still delicious though!
Buttermilk – Buttermilk adds a richer flavor to the bread, but you can swap this out with 2% or whole milk or even a non-dairy alternative if needed.
Egg – One large egg will help bind all the other ingredients together.
Vanilla extract – Adds great flavor to the bread. The higher the quality of the vanilla, the better!
Sugars – Granulated sugar adds most of the sweetness that we love in zucchini bread, but adding a little bit of brown sugar deepens the flavor of the bread. For best results, make sure the brown sugar is fresh and moist.
Shredded zucchini – You can just leave the skin on the zucchini before grating. If you use small zucchini (about 2-3 inches in diameter), you can go straight to shredding the zucchini on your box grater and should not need to squeeze out any extra moisture. If your zucchini plants are producing baseball bats, you will want to remove the seeds from your zucchini, grate them on the box grater, and then squeeze out any excess moisture from the shredded zucchini before adding it to the bread. The zucchini should look glossy and moist but not soggy or watery when grated.
Strawberries – You will need one cup of chopped strawberries. Make sure to toss them in 1 tablespoon of flour before adding to the batter.
HOW TO MAKE STRAWBERRY ZUCCHINI BREAD
Preheat the oven to 350° F.
Grate the zucchini with the large holes of a box grater. Set the grated zucchini aside. Dice the strawberries into small bite-sized pieces and set aside.
Add the flour, baking powder, baking soda, and salt to a large mixing bowl, and stir to combine.
In a separate mixing bowl, add the oil, buttermilk, egg, and vanilla extract. Whisk well for 1-2 minutes to incorporate all the ingredients.
Add the granulated sugar and brown sugar to the wet ingredients. Whisk until the mixture is smooth.
Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to stir until the batter is fully combined, and no dry ingredients remain.
Toss the diced strawberries in a tablespoon of flour. Add the zucchini and strawberries to the batter and fold them in gently.
Line an 8×4 loaf pan with parchment paper. Pour the batter into the prepared pan.
Bake the bread in the preheated oven for 55-60 minutes, until a toothpick inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for about 5-10 minutes, and then remove to a cooling rack to cool completely.
Strawberry Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup oil vegetable, canola, coconut, etc.
- ¾ cup buttermilk
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 cup grated zucchini
- 1 cup chopped fresh strawberries tossed in 1 tbsp flour
Instructions
- Preheat the oven to 350° F.
- Grate the zucchini with the large holes of a box grater. Set the grated zucchini aside. Dice the strawberries into small bite-sized pieces and set aside.
- Add the flour, baking powder, baking soda, and salt to a large mixing bowl, and stir to combine.
- To a separate mixing bowl, add the vegetable oil, buttermilk, egg, and vanilla extract. Whisk well for 1-2 minutes to incorporate all the ingredients.
- Add the granulated sugar and brown sugar to the wet ingredients. Whisk until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to stir until the batter is fully combined, and no dry ingredients remain.
- Toss the diced strawberries in a tablespoon of flour. Add the zucchini and strawberries to the batter and fold them in gently.
- Line an 8×4 loaf pan with parchment paper. Pour the batter into the prepared pan.
- Bake the bread in the preheated oven for 55-60 minutes, until a toothpick inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for about 5-10 minutes, and then remove to a cooling rack to cool completely.
Nutrition
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AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
BEST BREAD PAN?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
DO I NEED TO SQUEEZE OUT THE MOISTURE FROM THE ZUCCHINI?
If you use a small zucchini (2-3 inches in diameter), you should not need to squeeze out any moisture from the shredded zucchini. If you use a really large garden zucchini, they can retain more moisture and you may want to squeeze out excess moisture from the shredded zucchini in a paper towel before adding it to the bread. The shredded zucchini should look glossy and moist but not soggy or watery when added to the bread.
HOW TO STORE ZUCCHINI BREAD
To store leftover bread, make sure the bread is fully cooled to room temperature. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3-4 days. For longer storage, place the wrapped loaf in a freezer storage bag and freeze for up to 6 months.
IS QUICK BREAD HEALTHY?
Quick breads generally have a high sugar content, but there are things you can do to make the bread a little bit healthier.
- Reduce the sugar.
- Swap all or part of the flour with whole wheat flour. This swap is one that will be noticeable, especially if you swap all of the flour. The consistency will be different and the flavor will change, but it will still be yummy!
- Replace some of the oil with applesauce. The consistency will be a little more dense, but the flavor isn’t affected at all!
MORE AMAZING QUICK BREAD RECIPES THAT WE LOVE:
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
- Glazed Strawberry Quick Bread
- Orange Zucchini Bread
Strawberry Zucchini Bread is packed with fresh zucchini and strawberries. A classic zucchini bread recipe is even better with chopped strawberries in it!
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