This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This moist and flavorful Strawberry Zucchini Bread is packed with fresh strawberries and shredded zucchini. A perfect summer quick bread recipe!
Pin this now to find it later
Pin ItStrawberry Zucchini Bread
Looking for a sweet quick bread recipe that makes the most of fresh summer produce? This Strawberry Zucchini Bread recipe is just what you need. It is moist, flavorful, and easy to make. Whether you serve it for breakfast, dessert, or a snack, this colorful recipe for Strawberry Zucchini Bread is sure to be a hit.
⭐ Why You’ll Love This Recipe
- A fun way to use summer zucchini and strawberries
- Moist and tender with the perfect crumb
- No mixer required
- Freezes beautifully
- Works great as muffins too
🛒 Ingredients & Substitutions
- all-purpose flour – Use whole wheat pastry flour for a heartier texture.
- baking powder
- baking soda
- salt
- vegetable oil – melted coconut oil can be used. Just make sure it is fully melted and cooled slightly before mixing.
- buttermilk – Greek yogurt or sour cream can replace buttermilk. If using dairy milk or a non-dairy alternative (such as almond milk or oat milk), add 1 teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity.
- egg
- vanilla extract
- granulated sugar
- light brown sugar
- grated zucchini
- chopped strawberries tossed in flour – Frozen strawberries work if thawed and patted dry.
✨ Variations
- Add lemon zest for brightness
- Toss in mini chocolate chips or chopped nuts
- Make it a glaze-topped loaf or bake it into muffins
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- No need to peel the zucchini
- Don’t overmix the batter
- Tent with foil if the top browns too quickly
- Let it cool completely before slicing
❓ FAQs
Yes, just thaw them and blot dry before using.
Nope! Just grate it and you’re good to go.
Wrap tightly and refrigerate up to 4 days or freeze for up to 6 months.
Yes, this recipe of quick bread makes 12 muffins. Bake at 350°F for 18–22 minutes.
If you’re using a small zucchini, you usually don’t need to. For large garden zucchini, lightly pat the grated zucchini with a paper towel to remove excess moisture.
It helps keep them from sinking to the bottom of the loaf while baking.
An 8×4-inch loaf pan works best. You can also use a 9×5-inch pan, but reduce baking time slightly.
It is lightly sweetened. You can reduce the sugar slightly if you prefer a less sweet loaf.
Yes! A dash of cinnamon or nutmeg adds a cozy flavor that pairs well with the fruit.
🍽️ Other Recipes You May Enjoy
Strawberry Zucchini Bread
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 cup grated zucchini
- 1 cup chopped fresh strawberries
- 1 tablespoon flour, for coating strawberries
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
- Prep strawberries: Toss strawberries in 1 tablespoon flour and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk oil, buttermilk, egg, and vanilla until smooth. Add both sugars and whisk again until fully combined.
- Combine: Add wet mixture to the dry ingredients. Stir until just combined – do not overmix.
- Fold in zucchini and strawberries gently using a rubber spatula or wooden spoon.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let bread cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- Glaze: If desired glaze the bread and allow it to set up before slicing and serving.
Notes
To Make Strawberry Zucchini Muffins
- Follow the above directions for preparing the batter.
- Divide batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- If desired, drizzle with glaze once fully cooled (optional).
Optional Vanilla Glaze
Ingredients:- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
- In a small bowl, whisk all ingredients until smooth.
- Drizzle over cooled quick bread loaf or muffins. Let the glaze set before storing or serving.
Storage
- Wrap tightly and refrigerate up to 4 days or freeze for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
