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?