Easy Strawberry Zucchini Bread Recipe (A Quick Bread)

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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.

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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:

Preheat the oven to 350 degrees 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.

A cutting board with chopped strawberries and grated zucchini.

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.

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.

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.

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.

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.

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 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.

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.