Maintaining a healthy diet with a sweet tooth (or teeth? 😃) is definitely not an easy task. This strawberry zucchini bread is fresh, nutritious, but, at the same time, sweet and satisfying! Made with garden-fresh zucchini and sweet, juicy strawberries it will quickly become a new favorite in your home!
Summer and early fall, when zucchinis are in abundance and strawberries are at their sweetest, is the time when this type of delightful treat is especially popular. What I love about it the most, is that it is rather quick since it does not require any yeast or rising time - mix the ingredients and throw it into the oven!
Ingredients
This recipe combines the health benefits of zucchini with the sweet taste of strawberries, creating a moist and flavorful bread that's so hard to resist.
All-purpose flour is the base of this bread, providing structure and texture.
Rolled oats add a hearty texture and nutty flavor to the bread. They are high in fiber, which can aid digestion.
Baking powder is a leavening agent that helps the bread rise, making it light and fluffy.
Ground cinnamon adds a special touch - warmth and depth to the flavor profile of the bread.
Granulated sugar, honey, or maple syrup are here to adds sweetness to the bread.
Eggs provide moisture, structure, and richness. They also help bind the ingredients together.
Olive oil adds moisture and a rich flavor. It's a healthier fat option compared to butter, offering beneficial monounsaturated fats.
Greek yogurt makes the bread extra moist and adds a slight tang. It's also a good source of protein and probiotics. You can use plain or flavored Greek yogurt, depending on your taste preference.
Vanilla extract adds to the overall flavor of the bread. I just love the smell that comes out of the oven!
Grated zucchini is a star of the recipe, it adds moisture without overpowering the flavor. Make sure to squeeze out excess moisture using paper towels to prevent sogginess.
Diced strawberries provide a burst of sweetness and color. Make sure to pat them dry to avoid adding extra liquid to the batter.
These ingredients come together to create a flavorful and nutritious strawberry zucchini bread that’s perfect for any time of year.
See the recipe card for quantities.
Instructions
1. Preheat your oven to 180°C (360°F). Grease and flour a standard size loaf pan or line it with a piece of parchment paper.
2. In a medium bowl, beat the large eggs until well blended. Add the olive oil, Greek yogurt, sugar, honey (or maple syrup), grated zucchini (squeezing the excess moisture with your hands), diced strawberries, and vanilla extract.
3. In a small food processor, grind the oats for 15 seconds.
4. In a large bowl, whisk together the flour, rolled oats, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, gently mixing just until combined.
5. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
6. Allow the bread to cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing and serving.
Serve this zucchini strawberry bread slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert. Spread with a bit of cream cheese or peanut butter for a satisfying breakfast or snack.
Hint: it is ok to remove the excess moisture from zucchini (if there is any) before mixing it with the rest of the wet ingredients, but don't overdo it - a bit of zucchini juice will make your bread nice and moist (oh, I hate this word! 😃)
Substitutions
Sugar: Replace with brown sugar for a deeper flavor.
Olive Oil: Use coconut oil or a cup of vegetable oil for a different taste.
Greek Yogurt: Substitute with any type of milk, but I would still recommend not substituting it.
Variations
Chocolate Chips: folding in 1 cup of semi-sweet chocolate chips into the batter before baking. The combination of chocolate and strawberries is divine!
Lemon Blueberry Zucchini Bread: Swap the strawberries for fresh blueberries and add the zest of one lemon to the wet ingredients for a fresh, tangy twist.
Banana Bread: Swap strawberries for mashed bananas to create a banana-zucchini bread!
Equipment
Full list of the equipment you might need for this recipe:
- Large and medium mixing bowls
- Measuring cup and spoons
- Standard size loaf pan
- Wire rack (optional)
- Box grater
- Toothpick
Storage
Store the entire loaf in an airtight container at room temperature for up to 3 days.
If the loaf is too large, you can absolutely freeze it, too! Wrap the cooled bread tightly in plastic wrap, then place it in an airtight container or a freezer-safe bag. This will keep it fresh for up to 3 months.
Top tip
For an extra burst of flavor, try adding a teaspoon of lemon juice to the batter. The lemon juice enhances the strawberry flavor and adds a subtle tangy zest, making your strawberry zucchini bread even more delicious!
FAQ
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove any excess moisture before adding them to the batter.
To check if the bread is done, use the toothpick test. Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again.
Related
Looking for other recipes like this? Try these:
Fresh Strawberry Zucchini Bread
This delicious strawberry zucchini bread is the perfect treat. It's moist, sweet, and a great way to enjoy healthy ingredients!
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ⅔ cups all-purpose flour
- ½ cup rolled oats (or quick oats, if you do not have a food processor)
- 2 teaspoons baking powder (or add 1 tsp baking powder and baking soda each)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- ⅓ cup olive oil (70 ml)
- 1 cup Greek yogurt (250 grams)
- 2 tablespoons honey or maple syrup (30 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup diced strawberries (about 150 grams)
- ¼ cup granulated sugar (I know, it is dry, but here it is mixed together with wet ones)
Instructions
- Preheat your oven to 180°C (360°F). Grease and flour a standard size loaf pan or line it with a piece of parchment paper.
- In a medium bowl, beat the large eggs until well blended. Add the olive oil, Greek yogurt, sugar, honey (or maple syrup), grated zucchini (squeezing the excess moisture with your hands, if there is any), diced strawberries, and vanilla extract.
- In a small food processor, grind the oats for 15 seconds.
- In a large bowl, whisk together the flour, rolled oats, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, gently mixing just until combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 8.3 g
- Sodium: 122.9 mg
- Fat: 9 g
- Carbohydrates: 24.1 g
- Protein: 6.5 g
- Cholesterol: 35.6 mg
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