Zucchini Strawberry Bread

This Zucchini Strawberry Bread is moist, not too sweet, and bursting with flavor! It’s a fun twist on classic zucchini bread, with juicy strawberries and pecans. Perfect for summer breakfasts, snacks, or dessert.

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This post was last updated 6/2025.

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Shopping list:

• large eggs
• granulated sugar
• brown sugar
• vegetable oil
• banana
• all purpose flour
• baking soda
• baking powder
• zucchini
• strawberries
• pecans

One of the best things about summer cooking is the flexibility to create budget friendly recipes based on whatever produce you have on hand. Whether it’s a surprise deal at the grocery store, a Ruby's Pantry haul, a trip to the farmer’s market, or a harvest from your garden, you never quite know what will end up in your kitchen.

That’s half the fun. This Strawberry Zucchini Bread is the perfect example! I scored a great price on fresh strawberries and had zucchini practically overflowing from the garden, so a quick bread was the obvious solution. 

It’s moist, not too sweet, and incredibly easy to make with simple ingredients. The pecans add a great texture and the addition of banana helps lessen the oil used. 

We like to top each slice with a little butter for an affordable and delicious breakfast, snack, or dessert the whole family will love. 

See the loaf pan in the photos? My mom gave me two of them at Easter, and I’m finally putting them to use for the first time. They photograph beautifully!

Looking for more easy quick bread recipes? Try my Butterscotch Chip Banana Bread or Lemon Poppy Seed Bread!

Have an abundance of zucchini? Check out this Zucchini Carrot Soup or Zucchini Cookies!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• This recipe is super flexible, so feel free to make it your own! You can swap out the strawberries for any berry you have on hand, blueberries, raspberries, or even a mix would be delicious. If you don’t have zucchini, yellow squash works just as well. Not a fan of pecans? Use whatever chopped nuts you like or skip them entirely. You can also simplify the sugar by using all granulated sugar instead of a mix with brown.

• Refrigerate leftovers in an airtight container for up to five days.

• Feel free to make these into muffins instead of bread. Pour batter into a lined muffin pan about 3/4 full, and bake for about 18 minutes, or until a cake tester inserted comes out clean.

Our favorite kitchen equipment and supplies used with this recipe:

• Le Creuset Stoneware Heritage Loaf Pan
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Cambom Rotary Cheese and Vegetable Grater
• Hamilton Beach 6-Speed Electric Hand Mixer 

Yield 8 slices

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

55 Min

Total time

1 H & 5 M

Zucchini Strawberry Bread

Ingredients

• 2 large eggs
• 1/4 cup granulated sugar
• ½ cup packed brown sugar
• 1/4 cup vegetable oil
• 1/3 cup mashed banana
• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup shredded zucchini
• 1/2 cup diced strawberries
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Grease a standard loaf pan and set aside.
2. In a large mixing bowl, combine the eggs, granulated sugar, brown sugar, oil, and mashed banana. Beat with an electric mixer on medium speed for 1–2 minutes until well blended.
3. In a separate bowl, whisk together the flour, baking soda, and baking powder.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in the shredded zucchini, strawberries, and chopped pecans until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Calories

299

Fat

13 g

Sat. Fat

2 g

Carbs

42 g

Fiber

2 g

Net carbs

40 g

Sugar

22 g

Protein

5 g

Sodium

84 mg

Cholesterol

47 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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