Strawberry Zucchini Bread
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.
Servings: 10 slices
Calories: 271kcal
Ingredients
- 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
Instructions
- 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 the center pops back when gently pressed, 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.
Recommended Equipment
Notes
- 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
- Storage: 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.
- Freezing: 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.
- Peel it? 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.
Nutrition Estimate
Serving: 1slice | Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 115mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg