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    Home » Recipes » Bread

    Easy Strawberry Zucchini Bread Recipe (A Quick Bread)

    Published: Mar 12, 2024 by Sharon Rigsby · 4 Comments

    Jump to Recipe
    A load of strawberry zucchini bread with slices cut.

    Super-easy Strawberry Zucchini Bread is a delicious way to use your favorite produce. The zucchini gives the bread tons of moisture, and the strawberries add a bright pop of color and a sweet, juicy flavor.

    Whether you’re hosting a book club, packing a lunch box, or wanting something for breakfast on the run, this delicious quick bread, like my Southern Peach Bread Blueberry Bread and this Cranberry Cream Cheese Bread recipes, will have you hooked.

    Three slices of strawberry zucchini bread on a plate.
    Jump to:
    • Why I love this recipe, and you will too:
    • Ingredient notes and substitutions:
    • How to make strawberry zucchini bread:
    • Serving suggestions:
    • How to store leftovers:
    • Recipe FAQs:
    • Expert tips and tricks:
    • More popular quick bread recipes:
    • 📋 Recipe:

    Why I love this recipe, and you will too:

    • Strawberry zucchini quick bread offers a delightful balance between the natural sweetness of ripe strawberries and the nutritious goodness of zucchini.
    • It’s a fantastic way to sneak some veggies into your family’s diet.
    • Because it’s a quick bread, it’s incredibly easy to whip up, requiring minimal effort and simple ingredients.

    Ingredient notes and substitutions:

    Ingredients for Strawberry Zucchini bread including flour, sugar, strawberries and zucchini.
    • All-purpose flour – serves as the main dry ingredient that provides structure. It is also used to coat the strawberries so they don’t sink to the bottom of the batter.
    • Baking powder and baking soda – are leavening agents that help the bread rise.
    • Salt – It enhances the flavor by balancing out the sweetness. I use kosher salt.
    • Vegetable oil – adds moisture to the bread, helping to ensure it stays soft and tender.
    • Buttermilk – adds a subtle tangy flavor that complements the sweetness of the strawberries and balances the overall taste. It also reacts with the baking powder and baking soda to help the bread rise.
    • Egg – acts as a binder and gives it structure.
    • Vanilla extract – adds a rich, sweet, and aromatic flavor. For the best results be sure to use pure vanilla extract or vanilla paste, not imitation extract.
    • Granulated sugar and light brown sugar – are the primary sweeteners in this recipe.
    • Zucchini – when grated and added to the batter, zucchini adds texture, flavor and a nutritious element.
    • Strawberries – are naturally sweet fruits that infuse the bread with their delicious sweetness. They also add a pretty pop of red.

    Complete measurements are in the recipe card below.

    How to make strawberry zucchini bread:

    1. Preheat the oven to 350 degrees F.
    2. Grate the zucchini on the large holes of a box grater. Set the grated zucchini aside. Dice the strawberries into small bite-sized pieces and set aside.
    A cutting board with chopped strawberries and grated zucchini.
    1. Add the flour, baking powder, baking soda, and salt to a large mixing bowl and stir to combine.
    Flour and other dry ingredients in a clear glass mixing bowl.
    1. 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.
    Buttermilk, egg and vanilla in a small glass mixing bowl.
    1. Add the granulated sugar and brown sugar to the wet ingredients. Whisk until the mixture is smooth.
    Granulated sugar and brown sugar are added to the buttermilk mixture.
    1. 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.
    Combine all ingredients together in a large glass bowl.
    1. Toss the diced strawberries in a tablespoon of flour. Add the zucchini and strawberries to the batter and fold them in gently.
    Add prepped produce to the bread batter.
    1. Line an 8×4 loaf pan with parchment paper. Pour the batter into the prepared pan.
    Bread batter in a small loaf pan.
    1. 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 it to cool in the pan for 5-10 minutes, then remove to a cooling rack.
    A loaf of baked bread in a small loaf pan.
    1. Slice and serve.
    A loaf of strawberry zucchini bread on a cooling rack with a few slices cut.

    Serving suggestions:

    Enjoy slices plain for a delicious breakfast or snack.

    For a fun snack or dessert, serve slices of the bread with additional fresh strawberries on the side for an extra burst of fruity flavor. You can also include other fresh fruits like blueberries or raspberries.

    For a more indulgent treat, top each slice with a dollop of whipped cream or a scoop of bourbon ice cream, peach ice cream, or pralines and cream ice cream.

    How to store leftovers:

    To store leftover bread, wrap it tightly in plastic wrap and store it in the refrigerator for 3-4 days. Place the wrapped loaf in a freezer storage bag for longer storage and freeze for up to 6 months.

    Recipe FAQs:

    Do you need to peel the zucchini?

    No, leave the peel on. It provides color, texture, and extra nutrients.

    What is a quick bread?

    Quick bread is made without yeast and uses leaveners such as baking powder and baking soda to make it rise. There is no kneading required and you don’t have to let it rise before baking.

    Can you use frozen strawberries in this recipe?

    For the best results, I would advise against it. Frozen strawberries tend to be mushy and full of water.

    Expert tips and tricks:

    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 batter. The shredded zucchini should look glossy and moist but not soggy or watery when added to the batter.

    Watch the bread in the last 20 minutes of baking. If the top is becoming too brown, tent foil over the pan.

    More popular quick bread recipes:

    • Sliced apple bread with pecans on a wooden butting board.
      Easy Sour Cream Apple Bread with Pecans
    • A loaf of sweet potato bread with slices cut.
      Easy Southern Sweet Potato Bread with Pecans
    • Lemon bread with lemon glaze being poured over it.
      Unforgettable Lemon Bread with Lemon Glaze
    • A loaf of banana bread with blueberries on a cutting board with slices cut out.
      Easy Buttermilk Banana Bread with Blueberries

    Here is a link to all of my quick bread recipes; if you need more recipes or menu ideas,

    ⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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    📋 Recipe:

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    Slices of strawberry zucchini quick bread on a plate.

    Easy Strawberry Zucchini Bread Recipe (A Quick Bread)

    Sharon Rigsby
    Super-easy Strawberry Zucchini Bread is a delicious way to use your favorite produce. The zucchini gives the bread tons of moisture, and the strawberries add a bright pop of color and a sweet, juicy flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Bread, Snack
    Cuisine American
    Servings 8 servings
    Calories 375 kcal

    Equipment

    • 8×4 inch loaf pan

    Ingredients
      

    • 2 cups all-purpose flour
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ cup vegetable oil
    • ¾ cup buttermilk
    • 1 large egg
    • 2 teaspoons vanilla extract
    • ¾ cup granulated sugar
    • ⅓ cup packed light brown sugar
    • 1 cup grated zucchini
    • 1 cup chopped fresh strawberries tossed in 1 tablespoon flour

    Instructions
     

    • Preheat the oven to 350°F.
    • Grate the zucchini on 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.

    Notes

    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 batter. The shredded zucchini should look glossy and moist but not soggy or watery when added to the batter.
    Watch the bread in the last 20 minutes of baking if the top is becoming too brown, tent foil over the pan.
    To store leftover bread, make sure it 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.

    Nutrition

    Calories: 375kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 251mgPotassium: 229mgFiber: 1gSugar: 30gVitamin A: 100IUVitamin C: 13mgCalcium: 79mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Katy

      August 31, 2024 at 1:38 pm

      Is there a substitute for the buttermilk? I’m not really a fan of buttermilk so didn’t know if other milk could be used. Thanks!

      Reply
      • Sharon Rigsby

        August 31, 2024 at 3:35 pm

        Hey Katy, the buttermilk reacts with the baking powder and baking soda to help the bread rise. I don’t think you will notice the taste. You could mix 3/4 cup of whole milk mixed with a tablespoon of lemon juice and let it sit for about five minutes and use that. I hope you enjoy it!
        Sharon

        Reply
    2. Lisa Wood

      July 23, 2024 at 3:36 pm

      can this be made gluten free

      Reply
      • Sharon Rigsby

        July 24, 2024 at 5:40 pm

        Hi Lisa, I don’t have much experience using gluten-free flour, so I can’t say for sure, but I think it would be OK with 1 to 1 gluten-free flour. It might be a little more dense, but the taste should be there. If you try it, please share how it works out with my followers.
        All the best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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