Easy Strawberry Zucchini Bread Recipe (A Quick Bread)
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.
Servings: 8 servings
Calories: 375kcal
Equipment
- 8x4 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 8x4 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: 375kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 251mg | Potassium: 229mg | Fiber: 1g | Sugar: 30g | Vitamin A: 100IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 2mg
