Print

Easy Strawberry Zucchini Bread

overhead photo of strawberry zucchini bread.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 113g neutral flavored oil- avocado, canola, vegetable (1/2 cup)
  • 200g granulated sugar (1 cup)
  • 2 large eggs- room temperature
  • 1 teaspoon vanilla extract
  • 248g all purpose flour (2 cups + 1 tablespoon)
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom (optional)
  • 130g chopped strawberries (3/4 cup)
  • 2 cups grated zucchini

Optional Strawberry Glaze

  • 60g powdered sugar
  • 16g strawberry puree
  • Tiny pinch of salt

Instructions

  1. Preheat your oven to 350°F and spray a 8x4.5 inch loaf pan with non-stick cooking spray.

  2. Next, in a large mixing bowl, stir together the oil, sugar, eggs, and vanilla extract until well combined.

  3. No to the wet ingredients, add in 240g flour, baking soda, ground cardamom (if using), and salt. Use a rubber spatula to mix until *just* combined.

  4. In a small mixing bowl, toss the chopped strawberries in the remaining 8g of flour, then add the coated strawberries and grated zucchini into the large mixing bowl of batter. Gently fold everything together.

  5. 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.

  6. To make the strawberry glaze, first blend a few 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.

  7. Spread the strawberry glaze over top of the fully cooled zucchini bread, let it set, then slice, serve, and enjoy!

Notes

    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.
    7. 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 3/4 of the way full, and bake at 350F for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
    8. Storing: Keep leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Find it online: https://www.coleinthekitchen.com/strawberry-zucchini-bread/