This zucchini strawberry bread recipe is flavorful, moist, and easy to make. Cinnamon and cardamom bring extra warmth to this delicious recipe.
I love this recipe during spring and summer when strawberries and zucchini are most vibrant.
Why you’ll love this recipe
- Fun to make: I love that this zucchini strawberry bread is unique and fun to make with the strawberry and zucchini components!
- Added nutrition: The produce add some extra nutrition to this loaf!
- Delicious: a perfectly crunchy top, with a moist and flavorful loaf
- No mixer needed: you can just use a hand whisk or a spatula. No need to leave ingredients at room temperature for hours before.
You’ll also love my Poppin Lemon Loaf!
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Cardamom (optional)
- Large eggs
- Vegetable oil
- White sugar
- Brown sugar
- Vanilla extract
- Grated zucchini
- Macerated strawberries
- Turbinado sugar
See recipe card for quantities.
How to make Zucchini Strawberry Bread
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Hulling and Macerating Strawberries
This extra step makes all the difference! The strawberries can macerate as you prepare the other ingredients. Just place the diced strawberries and sugar in a bowl and let sit. Check out my full post on macerated strawberries!
You can grate the zucchini using a box grater or a food processor with the shredder attachment. Be sure to use the largest size grater.
I prefer using a box grater. Shredding zucchini by hand is not difficult nor time consuming, so whipping out the food processor isn’t a huge time or effort saver.
Also, you do NOT need to peel the zucchini, nor do you need to wring the excess water out!
Preparing the Strawberry Zucchini Bread
Hull then macerate the strawberries
Shred the unpeeled zucchini
Add the sugar and eggs to the macerated strawberries
Then, pour in the oil and zucchini. Stir to combine
Fold in the dry ingredients to the wet ingredients
Move the batter to a 9×5 loaf and cover with turbinado sugar
What does this Zucchini Strawberry Bread taste like?
This bread is so flavorful! It tastes like a mix between zucchini bread and strawberry bread. The sweetness of the macerated strawberries tastes delicious with the warmth of the zucchini, cinnamon, and cardamom.
- Add chocolate chips or walnuts
- Replace the cinnamon with pumpkin pie spice
- Add some lemon zest for some brightness
Store at room temperature for a few days. Enjoy the zucchini strawberry bread as is, or slightly toast on a griddle and add a pad of butter.
If you don’t finish this loaf and want to freeze it, great news! You can! I like to wrap the loaf in seran wrap, then place in a freezer-safe, air-tight bag.
- Peanut butter banana bread
- Strawberry dulce de leche chocolate tart
- Double chocolate raspberry blondies
- Maple tahini pumpkin bread
Lastly, if you do make this Zucchini Strawberry Bread recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would also mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Zucchini Strawberry Bread
- 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)
- 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 9×5 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.
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
No. Plenty of recipes call for wringing out the water from, the zucchini. However, this recipe removes that added step. Instead, the recipe is written to account for all the moisture contained in the zucchini, leaving you a wonderfully tender and moist quick bread.
No. Frozen strawberries contain more moisture than fresh strawberries, so the recipe won’t work swapping in frozen strawberries.
A bread made without yeast, just like this one!
Absolutely! This zucchini strawberry bread contains both baking soda and baking powder, which are both rising agents.
Yes! Pour the batter into a muffin tin and bake at 350F for about 25 minutes, or until a toothpick comes out clean.
This recipe was a hit. The crunchy top especially.