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4 from 1 vote

Strawberry Zucchini Quick Bread

Subtly sweet with hints of juicy strawberries and delicious zucchini make up the soft flavors of this Strawberry Zucchini Quick Bread.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Servings: 10 Slices
Calories: 220.79kcal
Author: Aimee Mars

Ingredients

  • 1/3 cup Coconut Oil
  • 1/2 cup Honey
  • 2 large Eggs
  • 1 cup Strawberries mashed
  • 1/2 cup Zucchini peeled and cut into matchsticks
  • 1/4 cup Milk
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1¾ cup Flour

Instructions

  • Preheat the oven to 350 degrees. Grease 3 mini loaf baking tins or one 9×5-inch loaf pan. I used Coconut Oil to grease mine.
  • Next in a large bowl, combine the Honey and Coconut Oil and mix with a whisk. Add in the Eggs and Vanilla and beat well until just combined. Pour the Strawberries and Zucchini into the bowl and continue to mix until combined.
  • In a separate small bowl mix together the Baking Soda, Salt, Cinnamon, and Whole Wheat Flour.
  • Add in half the milk and half the dry ingredients and mix, then add in the last of the milk and dry ingredients and mix again. Divide the batter evenly between the pans and gently shake to even. Top with the Pumpkin Seeds.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool on a wire rack after removing from the oven.

Nutrition

Serving: 1slice | Calories: 220.79kcal | Carbohydrates: 32.47g | Protein: 4.1g | Fat: 8.82g | Saturated Fat: 6.79g | Cholesterol: 42.8mg | Sodium: 246.24mg | Potassium: 94.13mg | Fiber: 1.03g | Sugar: 15.24g | Vitamin A: 83.52IU | Vitamin C: 9.66mg | Calcium: 19.85mg | Iron: 1.37mg