Strawberry Zucchini Bread
Strawberry Zucchini Bread is a moist, sweet quick bread made with fresh strawberries and zucchini - perfect for summer baking.
Servings: 9 servings
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 8x4-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
Serving: 1slice | Calories: 329kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 293mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 93IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg
