Easy Strawberry Zucchini Bread

This Strawberry Zucchini Bread is a simple, one bowl recipe that's perfect for using up all that summer produce! A moist, tender, homemade zucchini bread is dotted with fresh strawberries and finished with a sweet strawberry glaze. It's an easy recipe you can make in under an hour and enjoy as a sweet snack or healthier dessert.

Jump to:

• Why You'll Love This Recipe
• Key Ingredients Needed
• Step-By-Step Instructions
• Recipe Substitutions and Additions
• Expert Baking Tips
• Frequently Asked Questions
• Storing and Freezing Instructions
• A quick note about baking in grams...
• Related Recipes You'll Love!
• Easy Strawberry Zucchini Bread

My oh my, you'll just love this homemade zucchini bread with strawberries. It's so moist, tender, fluffy, and the fresh strawberries add a nice burst of sweetness.

This is a simple, one bowl recipe that bakes in about 1 hour. It's great to take over to a friend's house as a gift, to eat as a nice brunch treat, or even if you need a mid-afternoon snack.

If you're not in to a bread style dessert, I've also included a muffin option down below!

Why You'll Love This Recipe

1. Simple and Easy: This yummy bread is mixed up in just one bowl and bakes in under an hour
2. Full of fresh zucchini: A sneaky way to eat your veggies, this quick bread is packed with garden fresh zucchini.
3. Sweet bursts of strawberries: Adding in some fresh (or frozen!) strawberries is a great way to add a subtle sweetness and fruitiness
4. Dairy free: You read that right, this homemade zucchini bread is full of fruit, veggies, AND is dairy free as well!
5. Kids and adults love it: This healthier treat is a hit with both kids and adults. Perfect for an after school snack or healthier dessert option.

Key Ingredients Needed

*the full ingredients list and measurements can be found in the recipe card below*

• Zucchini: You can't make homemade zucchini bread without zucchini! I've found that medium sized squash is best and yields the most flavor.
• Oil: A neutral flavored oil is my fat of choice in this quick bread. It keeps it moist and tender for a little longer than melted butter.
• Sugar: Use granulated sugar just like the recipe calls for. Do not try and substitute with brown sugar, a sugar alternative, or something like honey because the recipe is not designed for that.
• Eggs: Two large eggs are all you need. It's best if you take them out of the fridge 20-30 minutes before using them so they're at room temperature.
• Flour: This bread has only been tested with all-purpose flour. I like a good quality brand like King Arthur or Gold Medal, both work well.
• Baking soda: Baking soda helps our bread to rise and also gives it that beautiful golden brown color on the outside.
• Cardamom: Optional, but I love the florally taste ground cardamom adds along with the fresh strawberries!
• Strawberries: This strawberry zucchini bread should be made with fresh strawberries. Frozen adds too much water and can make it soggy!

Step-By-Step Instructions

STEP ONE: Preheat your oven to 350°F and spray a 8x4 inch loaf pan with non-stick cooking spray.

STEP TWO: In a large mixing bowl, stir together the oil, sugar, eggs, and vanilla extract until well combined.

STEP THREE: To the wet ingredients, add in the flour, baking soda, ground cardamom (if using), and salt. Use a rubber spatula to mix until *just* combined.

STEP FOUR: Toss the chopped strawberries in 1 tablespoon of flour, then add the coated strawberries and grated zucchini into the mixing bowl of other ingredients. Gently fold everything together.

STEP FIVE: Carefully pour the strawberry zucchini bread batter into your prepared loaf pan. Bake for 50-60 minutes, or until golden brown in color and a toothpick inserted into the center comes out clean. Pull the bread out of the oven and let cool completely.

STEP SIX: To make the strawberry glaze, first blend strawberries into a puree, then pour the pureed strawberries into a small mixing bowl of powdered sugar and a tiny pinch of salt. Whisk until smooth.

STEP SEVEN: Pour the strawberry glaze over top of the fully cooled zucchini bread, let it set, then slice, serve, and enjoy!

Recipe Substitutions and Additions

• Berries: If you don't have strawberries, feel free to use blueberries or chopped raspberries.
• Gluten free: I personally have not tested it with gluten free flour, but if you want to try, use a 1:1 gluten free all purpose flour that contains xanthan gum.
• Chocolate chips: Mini chocolate chips would be a perfect sweet addition!
• Make muffins: Zucchini muffins are always a hit with my family. To to that, spray a muffin pan with non-stick cooking spray, fill each cup up ¾ of the way full, and bake at 350F for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Expert Baking Tips

1. Use room temperature ingredients: When everything is the same temperature the batter mixes together much more smoothly and bakes into a taller, fluffier loaf.
2. No need to peel your zucchini: The skin is thin enough that you don't need to peel the zucchini before you shred it.
3. Use a box shredder: A box shredder is the correct size for the zucchini where it yields enough moisture, but it's grated so finely it's like mush.
4. Chop your strawberries: I like to cut my strawberries into quarters or smaller depending on how big they are.
5. Bake until a toothpick comes out clean: This strawberry zucchini bread does take almost an hour to bake, but as soon as a toothpick comes out clean it's good to go.
6. Cool before glazing: If you decide to add the strawberry glaze, make sure the bread is fully cooled so it can set and doesn't just slide off.

Frequently Asked Questions

Storing and Freezing Instructions

STORING: Store leftover strawberry zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

FREEZING: If you'd like to, you can freeze slices so you have fresh, homemade zucchini bread anytime the craving hits! Wrap individual slices tightly in plastic wrap, place them into a freezer safe bag, and freeze for up to two months.

That to room temperature, add a little butter, and enjoy!

A quick note about baking in grams...

You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.

I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!

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Did you make this easy STRAWBERRY ZUCCHINI BREAD? If so, I would appreciate you leaving a comment and star rating down below.

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