Strawberry Zucchini Bread

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If you’re looking for a delicious and moist treat, strawberry zucchini bread is a great choice. This recipe combines sweet strawberries with fresh zucchini for a delightful flavor that’s hard to resist. It’s perfect for breakfast or as a snack. Plus, it’s an easy way to sneak more veggies into your diet! Get ready to enjoy a unique twist on a classic bread that will impress your friends and family.

Tool Requirements

To make strawberry zucchini bread, you’ll need a few essential tools.

A large mixing bowl is a must. This is where you’ll mix all your ingredients together. Choose one that is sturdy enough to handle the mixing.

A whisk helps to blend the wet ingredients. If you don’t have a whisk, a fork works fine too.

For shredding the zucchini, a box grater is handy. You can also use a food processor, if you have one.

An electric mixer or hand mixer can speed things up when you’re mixing the batter. If you prefer, you can always mix by hand.

You’ll need a measuring cup and measuring spoons for accuracy. Baking is all about the right measurements.

A spatula will help you scrape the bowl clean and mix ingredients thoroughly. It’s also perfect for transferring the batter to the pan.

Finally, grab a loaf pan. A standard 9×5 inch size works best for this recipe.

These tools make the baking process smoother and more enjoyable!

Preparing The Ingredients

Start by gathering everything you need. Here’s a quick list:

• Zucchini: About 2 cups, grated. Squeeze out any excess water.
• Strawberries: Use 1 cup, chopped. Fresh or frozen works.
• Flour: Around 2 cups, all-purpose or whole wheat.
• Sweetener: 1 cup, options like sugar or maple syrup.
• Baking powder: 1 teaspoon is enough to help it rise.
• Baking soda: Half a teaspoon for added fluffiness.
• Salt: Just a pinch to balance flavors.
• Oil: A quarter cup will help keep it moist.
• Vanilla extract: 1 teaspoon adds nice flavor.
• Nuts or seeds: Optional, about half a cup for crunch.

Once you have everything, take a moment to prep your zucchini and strawberries. Grate the zucchini on a box grater. After grating, make sure to press it in a clean kitchen towel to remove excess moisture.

Next, chop the strawberries into small pieces. This way, they’ll mix well into the batter.

Measure out your dry ingredients separately. Mix the flour, baking powder, baking soda, salt, and sweetener in one bowl. In another bowl, mix the wet ingredients, including oil, vanilla, and any milk you want to use.

Having everything ready will make baking easier and quicker. You’ll be all set to combine them and get to baking!

Variations To Try

You can easily switch things up with strawberry zucchini bread. Here are some ideas to make it your own.

• Add nuts for crunch. Pecans or walnuts work great. Just chop them up and mix them into the batter.
• For extra flavor, include spices like cinnamon or nutmeg. These spices can really enhance the sweetness of the strawberries.
• Try different fruit too. Blueberries or raspberries can replace some or all of the strawberries.
• If you prefer a sweeter bread, add more sugar or a sweetener like agave syrup. Adjusting the sweetness can change the vibe of your bread completely.
• Consider adding chocolate chips for a tasty twist. Dark chocolate pairs well with the fruit flavors.
• If you want a healthier version, use whole wheat flour instead of all-purpose flour. This will add fiber and keep it filling.
• Using almond milk or coconut milk can change the texture too. Experiment to see which you like best.
• Don’t forget about the toppings! You can drizzle a glaze made from powdered sugar and lemon juice or top it with fresh fruit.

Storage Tips

• To keep your strawberry zucchini bread fresh, let it cool completely before storing. This helps prevent moisture build-up, which can make it soggy.
• Once cooled, wrap the bread tightly in plastic wrap or aluminum foil. If you have a container with a lid, that works too. Just make sure it’s airtight.
• You can store it at room temperature for up to three days. If you want it to last longer, place it in the refrigerator. In the fridge, it can stay fresh for about a week.
• For even longer storage, freeze the bread. Wrap it well in plastic wrap and then in foil. It can last up to three months in the freezer.
• When you’re ready to eat it again, thaw it in the fridge or at room temperature. You can also warm it up in the oven for a few minutes to bring back the fresh-baked taste.

Enjoy your delicious bread anytime with these simple storage tips!

Strawberry Zucchini Bread

This easy strawberry zucchini bread recipe is what you're looking for! On top of being easy, it's also healthy and easy to store. It has a crunchy outside and a moist inside. Try this easy homemade bread recipe as a vegan breakfast, lunch or dinner option.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting time 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Calories 220 kcal

Ingredients

  

1x2x3x

• 2 cups of grated zucchini
• 1 cup of chopped strawberries fresh or frozen
• 2 cups of all-purpose or whole wheat flour
• 1 cup of sweetener e.g., sugar or maple syrup
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• A pinch of salt
• 1/4 cup of oil
• 1 teaspoon of vanilla extract
• 1/2 cup of nuts or seeds optional

Get Recipe Ingredients

Instructions

 

• Gather all the ingredients and measure them out before starting.
• Preheat your oven to 350°F (175°C).
• Grate the zucchini and press it in a clean kitchen towel to remove excess moisture.
• Chop the strawberries into small pieces.
• In one bowl, mix the flour, baking powder, baking soda, salt, and sweetener.
• In another bowl, combine the oil, vanilla extract, and any milk you choose to use.
• Combine the wet and dry ingredients, mixing until just incorporated. Avoid overmixing.
• Fold in the grated zucchini and chopped strawberries, ensuring they are evenly distributed.
• Add nuts or seeds if desired.
• Pour the batter into a greased loaf pan and smooth the top.
• Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 220kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.