Fresh Strawberry Zucchini Quick Bread with Glaze 

With fresh strawberries and zucchini in season, it’s time to whip up my Fresh Strawberry Zucchini Quick Bread with Glaze. This easy zucchini bread recipe is perfect for a light breakfast or a quick snack. Grab a cup of coffee and slice off a piece of this moist zucchini bread!

This simple quick bread recipe is a new favorite in my household. It’s also the perfect way to enjoy zucchini season and fresh berries. This fresh strawberry bread is good for the pickiest eaters- yup toddlers and anyone who claims they don’t eat zucchini. LOL. In this strawberry zucchini bread recipe, the zucchini flavor is masked by the strawberry flavor. 

Be sure to save this recipe on Pinterest so you have it every time strawberry season rolls around!

Check out these other easy baking recipes: Blueberry Buckwheat Muffins and Fresh and Easy Strawberry Lemon Muffins !

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Ingredients needed for this moist strawberry bread

• all purpose flour

• sugar

• baking powder and baking soda

• cinnamon

• fine sea salt

• fresh diced strawberries, both for the quick bread and the icing

• large zucchini

• egg

• milk, I use 2% but whole milk works as well

• avocado oil , you can substitute with vegetable oil

• powdered sugar

• lemon juice

How to prepare fresh Strawberry Zucchini Quick Bread 

1. Start with preheating your oven to 350 degrees. Wash the strawberries and pat dry. Slice off the tops and then slice into a small dice. 

For the zucchini, there is no need to peel. Rinse the zucchini and pat dry. Cut off the stems on the end. You can use a box grater to shred it or my favorite way to easily make grated zucchini is to stick it in a food processor and pulse on “chop mode”. All the grating is done in under a minute! Then take the zucchini and place it in between paper towels and blot out the excess moisture.

2. In a large bowl, add the flour by scooping it into the measuring cup and then leveling with a knife. Then add the sugar along with the other dry ingredients. Gently whisk to combine them. 

3. In a medium bowl, combine oil along with the milk and egg. Then add in the zucchini and strawberries. Stir gently with a spatula to combine. 

4. Take the wet ingredients and add it to the dry. Stir just until it is combined. Line a standard size loaf pan with a piece of parchment paper. Pour batter into the prepared loaf pan. Place the strawberry zucchini bread into the preheated oven and bake for about 1 hour. You will know the bread is done by doing a toothpick test- insert the toothpick into the center of the loaf and if it comes out clean, then it’s ready. 

5. Remove the quick bread and let it cool for a few minutes. Then place it on a wire rack to cool to room temperature.

Storing Strawberry Zucchini Bread

After you let the bread cool, you can wrap the entire loaf in plastic wrap if you plan to eat it right away. A better way to store it is in an airtight container and place it in the fridge for up to 3 days.

Other variations

Strawberry Zucchini Bread can be enjoyed so many different ways. 

• The strawberry lemon glaze is optional to make a more healthy strawberry bread. This quick bread is absolutely delicious without it. 

• You can top off a slice with butter or strawberry jam.

• Cut out some of the sugar by replacing it with apple sauce.

• Any zucchini bread with fruit recipe would be delicious such pineapple and blueberries.

• Stir in crushed walnuts for some crunch.

• Add in milk chocolate chips or white chocolate chips to get your chocolate fix

Commonly asked Questions about making Zucchini Bread

Do you take the skin off of the zucchini when baking bread? It’s a personal choice. I leave the skin on while some people like to peel it off. 

Do you remove the seeds before making zucchini bread? No. Whether you are using a food processor or grating it, it is fine to leave the seeds in.

What is the easiest way to shred zucchini? Using a food processor is fast and efficient. Grating also works.

Why I created this delicious Strawberry Bread recipe

Original banana bread is always a hit in my house. But when summer rolls around, I always like to find new ways to incorporate fresh fruits into a sweet bread. My first attempt was last year when I created a gluten free Strawberry Banana Bread recipe.  But since we always have a bounty of zucchini in our house, I wanted to try baking with zucchini.

One of my favorite things about this new recipe is no electric mixer is needed and it’s not an overly sweet strawberry bread.

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Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite