Strawberry zucchini bread is a sweet quick bread that's great as a dessert or snack. Shredded zucchini makes this bread moist and tender, and freeze dried strawberries add sweet strawberry flavor.
Strawberries are made up of approximately 92% water. This means that there's only so much we can add to a baking recipe before there's too much moisture involved. Using freeze dried strawberries adds concentrated strawberry flavor to our zucchini bread, but without the extra liquid.
Freeze dried strawberries are the perfect addition to a moist zucchini bread. It's the best of both worlds - fruity strawberry flavor with the moist, tender texture of a classic zucchini bread.
Serve strawberry zucchini bread as a less-sweet dessert, with coffee for breakfast, or at your next brunch. It also freezes well and makes a great gift!
Ingredients and substitutions
- Zucchini - You'll need about one medium zucchini for this recipe, which is 1 ½ cups of finely shredded zucchini, or about 220 grams. Coarsely grated zucchini will work, but may add a noticeable texture to your baked bread.
- Granulated sugar - This recipe works best with all granulated sugar.
- Vegetable oil - Adds moisture to your bread. Canola oil or light olive oil can work as a substitute.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flour. If you have another type of flour on hand, I suggest searching for a recipe that includes the ingredients you'd like to use. Baking is an exact science, and not all flours can be substituted equally.
- Freeze dried strawberries - Freeze dried strawberries are a must for this recipe. I find freeze dried strawberries in the produce section of my local grocery store. They cannot be substituted with fresh/frozen strawberries or jam. This recipe is written to work with with dried strawberry powder only. Substituting dry ingredients with wet ingredients will make your bread too wet to rise properly.
- Leavening agents - You'll need both baking powder and baking soda for this recipe. They're not interchangeable, and the recipe is written with the exact amounts needed to give your bread the proper rise.
- Salt - Enhances the flavor of your bread.
Can I use fresh strawberries?
In short - no. This recipe is written to include a dry ingredient - freeze dried strawberry powder. Substituting with a wet ingredient, like fresh strawberries, frozen strawberries, or strawberry jam, will make the batter too wet to rise properly. If you'd like to use jam, try my recipe for peach jam zucchini bread (the jam can be any flavor!).
Freeze dried strawberries add an amazing amount of strawberry flavor to your bread without adding too much moisture. That's why they're a must for this recipe.
Where to buy freeze dried strawberries
You can usually find freeze dried strawberries at your local grocer (check near the produce section). You can also find freeze dried strawberries and strawberry powder (no need to process yourself!) on Amazon:
- Augason Farms Freeze Dried Sliced Strawberries - 6.4 oz
- Kate Naturals - Premium Freeze Dried Strawberry Powder for Baking - 4oz
How to make strawberry powder
To process freeze dried strawberries into powder, you'll need a food processor, blender, or a spice grinder. Add your dried strawberries, cover, and pulse until you have a fine powder. Strawberry powder will keep in a tightly sealed container for quite a while - up to a year.
How much zucchini do I need?
For this recipe, you'll need about 1 medium zucchini, about 1.5 small zucchini, or about 1 ½ cups of finely shredded zucchini (including the liquid).
My shredded zucchini weighed about 220 grams. You can find the gram measurements in the recipe card by clicking on the 'metric' link.
Curious how to shred zucchini? See my post: How to shred zucchini.
Do I need to peel my zucchini?
No, there's no need to peel your zucchini to make zucchini bread. The peel of your zucchini contains fiber and nutrients you'll miss out on by peeling it. Finely shredded zucchini blends seamlessly into your baked bread, peel included.
Should I squeeze the liquid out of my shredded zucchini?
No, do not squeeze the liquid out of your zucchini. Every recipe has its own instructions, but for this particular recipe, you'll want to include the liquid.
How to store zucchini bread
Zucchini bread will keep in an airtight container at room temperature for 3 to 4 days. If your zucchini bread is very moist/wet, store it in the refrigerator for up to a week.
Zucchini bread freezes well. Store in a freezer-safe airtight container for up to 6 months in the freezer.
For more details on how to store zucchini bread, see my post: How to store zucchini bread.
Strawberry Zucchini Bread
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (148 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1.2 ounces (34 g) freeze dried strawberries, processed into a powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, strawberry powder, baking powder, baking soda, and salt. Add to wet ingredients and stir until just combined.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- Freeze dried strawberries cannot be substituted with fresh/frozen strawberries or jam. This recipe is written to work with with dried strawberry powder only. Substituting dry ingredients with wet ingredients will make your bread too wet to rise properly.
- 1.2 ounces of freeze-dried strawberry powder = 6 tablespoons
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.