One of the things I like best about these Strawberry Oat Crumb Bars is that they are made with fresh strawberries instead of jam. I first made these a few months ago and loved the rich, buttery taste of these bars that are big on strawberry flavor! They’re a nice, simple Continue reading
Have any of you grown zucchini in your garden this summer? Several friends of mine have shared their bounty of zucchini with me, and this Strawberry-Zucchini Bread is one of the yummy things I made with it! It’s a really good, moist bread with chopped fresh strawberries that give it a nice fruity flavor.
It’s a great bread for this time of year, as summer turns into fall. The summery strawberries mixed with shredded zucchini and favorite fall spices–cinnamon and nutmeg–make a tasty end-of-summer combination!
STRAWBERRY-ZUCCHINI BREAD by NancyC
Makes one 9×5″ loaf
- 1 1/2 cups all-purpose unbleached flour
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup plus 3 Tablespoons light olive oil
- 1 cup shredded zucchini
- 1 cup finely chopped fresh strawberries
- 1/2 cup coarsely-chopped pecans or walnuts
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
In medium-size bowl, beat eggs and add in the light olive oil, mixing well. Stir in the shredded zucchini, chopped strawberries, and chopped nuts.
Add the egg/oil mixture to the dry ingredients in the large bowl, stirring until everything is combined (batter will be thick!). Spoon batter into prepared loaf pan.
Bake at 350˚F for 43 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then cool completely on wire rack.
The weather here has been so nice these past few weeks. Warm but not-too-warm days and cooler evenings. Perfect for enjoying a slice of this quick bread with tea or coffee! What kinds of things do you like to bake this time of year?
Fresh strawberries are the best! And I love making things with them too, whether it’s a smoothie or a baked treat. Like this Fresh Strawberry Bread–it’s so good and moist, and has lots of little chopped strawberry chunks in it that give it a great strawberry flavor. This quick bread is great for a summer breakfast or brunch, but it’s sweet enough that it can also work as a dessert, too.
Just so you know, the batter is on the thicker side. The loaves bake up with a nice slight rise and come out of the pan without sticking if you grease and flour your pans. Another nice thing about this recipe is that it makes two loaves! So you can share a loaf with someone, freeze it, or eat both of them up, which is probably what you’ll be tempted to do. 🙂
FRESH STRAWBERRY BREAD by NancyC
Makes 2 (9×5″) loaves
- 3 cups all-purpose unbleached flour
- 2 cups granulated sugar
- 1/2 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup light olive oil or canola oil
- 4 large eggs
- 2 cups chopped fresh strawberries
Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.
In large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt, blending well.
In medium bowl, blend the light olive oil, eggs, and chopped strawberries. Add this mixture to the flour mixture and mix everything until flour mixture is just moistened (do not overmix). The batter will be thick!
Divide batter into the 2 prepared loaf pans, spreading evenly in pans. Bake at 350˚F for 40 to 42 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then invert onto a serving plate and cool completely.
I’ve only gone strawberry picking a few times, but I do want to try to do that more often. I usually buy my berries at farmers markets or the grocery store and thankfully, they usually have a good selection. Have you made any good recipes with fresh strawberries this summer?
This is such an easy and healthy recipe for breakfast, a snack, or dessert! it’s from a new book called The SirtFood Diet. Before I received my review copy, I had never heart of “Sirtfoods.” In a nutshell, what I read in this book was that polyphenol nutrients from certain plants are good for us. And plants that have “noteworthy amounts” of sirtuin-activating polyphenols are called “Sirtfoods.” I know this sounds pretty technical, but the book gives a good explanation about all this. It also provides information about the top 20 Sirtfoods, along with other foods that are beneficial. I found that I actually like a lot of these foods, which include Arugula, Garlic, Green Tea, and even Cocoa!
This book explains that Sirtfoods, rich in special nutrients that help activate the same “skinny genes” in our bodies that fasting triggers, can help in effective weight loss–and so the Sirtfood Diet was created by nutritionists Aidan Goggins and Glen Matten. I haven’t tried the diet, so I can’t endorse it, but I’m sharing what the book says about it. The diet includes a plan for losing 7 pounds in seven days, along with keeping the weight off. There’s a recipe section that includes a good variety of healthy dishes–some even include chicken and beef. The authors also recommend having a good juicer to get the most benefits from this diet.
After looking through the recipe section, I decided to try this yogurt recipe because I loved all the ingredients and it was so simple to make. Simple as it is though, I actually made this recipe the wrong way! I put the berries over the yogurt instead of the yogurt over the berries! it does work better to put the yogurt over the berries as the recipe says, so be sure to layer the ingredients right! Even though I made this wrong, it does look pretty, doesn’t it? 🙂
YOGURT WITH MIXED BERRIES, CHOPPED WALNUTS, AND DARK CHOCOLATE from the SirtFood Diet
Makes 1 serving
- 1 1/3 cups mixed berries (I used some organic fresh strawberries and frozen blueberries)
- 2/3 cup plain Greek yogurt (or vegan alternative, such as soy or coconut yogurt)
- 1/4 cup walnuts, chopped
- 1 1/2 Tablespoons dark chocolate (85 percent cocoa solids), grated
Add the mixed berries to a bowl and top with the yogurt. Sprinkle with the walnuts and chocolate.
That’s all there is to it! I’m so glad dark chocolate is good for you, even if it’s the 85% cocoa solid kind; I actually like the really, really dark chocolate better than the sweeter varieties.
Are you a healthy eater and have you heart of Sirtfoods?
The weather feels very summery where I live, and when it’s warm outside, I tend to eat more fruit because it’s so refreshing. And when you serve fruit with a dressing or dip, it makes a great warm-weather dessert! This Strawberry Fruit Dressing and Dip is big on strawberry flavor and really good served with strawberries or a mix of fresh fruit chunks–pineapples, sliced bananas, apple wedges…whatever fruit you like.
I call this recipe a dressing and a dip because it’s thin enough to use as a creamy dressing, drizzled over your fruit, but you can also dip your fruit in it, if you don’t mind the thinner consistency. I think it’s best when you make it a day ahead and refrigerate it–it gets a little creamier the next day and thickens slightly more.
This recipe is really easy to make–just add all the ingredients in a blender or food processor and you’ll have a delicious strawberry dressing or dip to enjoy with your favorite fruit!
STRAWBERRY FRUIT DRESSING AND DIP by NancyC
Makes about 3 cups
- 1 cup cottage cheese
- 1 (8-ounce) package softened cream cheese, regular or light
- 1 cup strawberries, cut into chunks
- 1 cup strawberry jam, preserves, or fruit spread
Make your block of cream cheese extra soft by heating it in the microwave in a small microwave-safe bowl for 40 to 50 seconds. Then add all the ingredients together in a blender or food processor and blend well (the mixture is on the thick side initially, so you may have to help stir it along several times if using a blender).
Keep fruit dip refrigerated until ready to serve–it’s best if you can make it a day ahead and refrigerate it overnight. You can serve the dip in a small bowl with a large platter of fruit or serve the fruit and dip together in individual small bowls or cups. You can also serve the fruit on individual small plates with the dip drizzled over the fruit.
Note: You can substitute another kind of fruit and fruit jam for the strawberries–you could use blueberries with blueberry jam, pineapples with pineapple preserves, etc. Use whatever fruit you like best. You can use either fresh fruit or drained fruit from a can. I prefer using fresh fruit, but either works.
Do you have a favorite dressing or dip that you like to serve with fruit?
This recipe was featured on Meal Plan Monday.