Zucchini Strawberry Bread
This zucchini strawberry bread recipe is flavorful, moist, and easy to make. Cinnamon and cardamom bring extra warmth to this delicious recipe.
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon cardamom optional
- 2 large eggs
- ⅔ cup vegetable oil
- ⅔ cups + 1 tablespoon white sugar
- ⅔ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (180 grams)
- 1 cup diced strawberries (160 grams)
Instructions
- Dice strawberries and place in a large bowl with 1 tablespoon of white sugar. Mix and let rest for at least 30 minutes.
- Preheat the oven to 325. Grease a 9x5 loaf pan and line with parchment paper.
- In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and cardamon and whisk. Set aside.
- Once the strawberries have become soft and juicy (but not mushy), add the eggs and sugars to the macerated strawberries. Use a whisk to mix well. Then add the oil, vanilla extract, and zucchini, using a spatula to stir to combine.
- Add the dry ingredients to liquid ingredients and mix until just combined. Pour the batter into the prepared pan. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Let cool for about 10 minutes in the pan, then remove from the pan and allow to cool completely. Slice and serve.