Sure, summer vacation is coming to a close, but wouldn’t it be just a little bit more cheery to start out those last few days with a beautiful slice of strawberry zucchini bread on your breakfast plate? Yes. Yes it would. That’s why we want to tell you all about how – and why – to make it.
Around our house, we’re savoring each day before the whole school routine starts again. We’re loving all of the beautiful fruits and vegetables that are at the peak of their season this time of year, and we’re always thinking of new ways to incorporate them into every meal.
We’re also trying hard to figure out how to get the kids’ brains back into school shape after a summer of pool, ocean, and mountain time. That means lots of brain food like fresh fruits and vegetables.
What’s the connection with brain food? Well, if the right foods can make you genius enough to outsmart an alien takeover like Jimmy Neutron, you might as well get eating. Your kids can start with the strawberry zucchini bread – and you can thank us later, after they’ve saved the world.
- 3 eggs
- 1½ scant cups sugar
- 1 cup vegetable oil
- 1 tsp. vanilla
- 3 cups flour
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. cinnamon
- 2 cups grated fresh zucchini (approximately 2 small zucchini)
- For the streusel topping:
- 2 T. butter
- 2 T. flour
- 2 T. sugar
- 5 to 6 fresh strawberries, cored and thinly sliced
- Beat together eggs, sugar, oil, and vanilla. Stir in flour, salt, baking powder, baking soda, and cinnamon until just combined (do not overstir). Fold in grated zucchini. Pour the batter into two small greased loaf pans.
- Make the streusel: Coarsely blend together butter, flour, and sugar. Sprinkle evenly on the two loaves. Top with strawberry slices. Bake at 350 degrees for one hour or until you can insert a toothpick and it comes out clean.
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