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–+ servings
strawberry zucchini loaf bread

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.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 1 hour
Strawberry-Macerating Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 10 slices
Calories 340 kcal

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.

Nutrition

Calories: 340kcal
Keyword cake, loaf, quick bread, strawberries, summer
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