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A sliced loaf of strawberry zucchini bread on a piece of parchment paper. Out of focus in the background is a small bowl of shredded zucchini, a butter dish, and a few pieces of freeze-dried strawberries.
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5 from 3 votes

Strawberry Zucchini Bread

This Strawberry Zucchini Bread is the perfect way to use your garden-fresh zucchini this summer. Whether you eat it warmed with a bit of butter, smeared with some strawberry jam, or just as is – it’s sure to be your new favorite way to enjoy zucchini bread!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 245kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • Cooking spray for the loaf pan
  • ½ cup (76 grams) whole wheat flour
  • 1 ¼ cup (150 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 2 large egg
  • ¾ cup canola oil
  • ½ cup brown sugar packed
  • ¼ cup almond milk or milk of choice
  • 2 tablespoons (approx. 1 whole lemon) fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 medium zucchini grated
  • 1 cup freeze dried strawberries

Instructions

  • Preheat the oven to 350°F and spray a standard loaf pan with cooking spray. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and spices.
    Cooking spray, ½ cup (76 grams) whole wheat flour, 1 ¼ cup (150 grams) all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg
  • Whisk together the eggs, canola oil, brown sugar, milk, lemon juice, and vanilla extract in a separate large bowl. Add the grated zucchini and dried strawberries to the wet ingredients to allow the strawberries to hydrate just slightly.
    2 large egg, ¾ cup canola oil, ½ cup brown sugar, ¼ cup almond milk, 2 tablespoons (approx. 1 whole lemon) fresh lemon juice, 2 teaspoons vanilla extract, 1 medium zucchini, 1 cup freeze dried strawberries
  • Form a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients until most of the flour is moistened and only a few lumps remain, taking care not to overmix the batter.
  • Pour the batter into your prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Quick Tip: For the best-textured bread, don't slice it until after it has cooled completely.
  • Storage: Store bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, and in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 245kcal | Carbohydrates: 25g | Protein: 3.5g | Fat: 15g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 340mg | Potassium: 132mg | Fiber: 1.5g | Sugar: 10.5g | Vitamin C: 4.5mg | Calcium: 44mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.