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Strawberry Zucchini Bread

Strawberry Zucchini Bread
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This Strawberry Zucchini Bread is moist, tender, and studded with sweet strawberry pieces and hidden green flecks of zucchini. The zucchini adds moisture and tenderness without any vegetable flavor, while the strawberries burst into jammy pockets. Perfect for breakfast, snack, or a light dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry (from 1 medium zucchini)
  • 1 cup diced strawberries (fresh or frozen, do not thaw if frozen)
  • 1 tablespoon coarse sanding sugar for topping (optional)

Instructions

  1. Preheat oven to 350°F / 177°C. Grease a 9×5-inch loaf pan with nonstick spray or butter, then line with parchment paper leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Whisk thoroughly to combine and aerate; this ensures even distribution of leaveners.
  3. In a large bowl, combine 1 cup granulated sugar and 1/2 cup vegetable oil. Whisk until well blended. Add 2 large eggs, one at a time, whisking after each until smooth. Stir in 1 teaspoon vanilla extract.
  4. Using the large holes of a box grater, grate 1 medium zucchini (about 1 cup packed). Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. This is crucial—excess water will make the bread dense and soggy.
  5. Add the squeezed zucchini and 1 cup diced strawberries (fresh or frozen, but if frozen do not thaw). Fold gently with a rubber spatula until just combined.
  6. Add the dry ingredients to the wet ingredients in three additions, folding after each until just a few streaks of flour remain. Do not overmix; overdeveloping gluten results in a tough, dense loaf.
  7. Pour the batter into the prepared loaf pan and spread into an even layer. Optionally, sprinkle the top with 1 tablespoon of coarse sanding sugar for a crunchy crust.
  8. Bake for 50–60 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Tent loosely with foil after 40 minutes if the top is browning too quickly.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift out using parchment sling and cool completely on the rack before slicing—at least 1 hour. Slicing while warm causes crumbly, gummy slices.
  10. Once cool, slice into 4 thick pieces (or more for smaller servings). Serve plain, with butter, or cream cheese.

Notes

Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap each slice individually in plastic wrap and then foil; freeze for up to 3 months. Thaw at room temperature or reheat in a 300°F / 150°C oven for 8-10 minutes until warmed through.

Nutrition

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