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. And what better way to get a few more vegetables in than work them in to a tasty bread?
Strawberry Zucchini Bread Recipe
Strawberry Zucchini Bread
- 3 eggs
- 1 1/2 scant cups sugar
- 1 cup vegetable oil
- 1 tsp. vanilla
- 3 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 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. Set aside.
In a small bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Add the flour mixture to the egg mixture 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.
Of course this bread is just delicious warm and without any other toppings. But if you are feeling just a little bit “extra,” you can serve it with butter, cream cheese, or even homemade (!) strawberry jam.
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