Frosted Strawberry Zucchini Bread is full of shredded zucchini and fresh from the garden strawberries. It is frosted with one of my favorite strawberry frosting hacks!
Of course, this bread is delish and a lot healthier without the frosting 🙂 I added it because we hadn’t had dessert around here lately and I wanted to share the recipe with you all! Btw, who can see the jack-o-lantern face? 😁
What Ingredients are in Frosted Strawberry Zucchini Bread?
- Zucchini is a green vegetable that is so healthy and full of vitamins. It is one of my favorite ingredients to use in a quick bread recipe. Usually, zucchini is abundantly available during the summer months! I could make and eat this recipe from Dinner at the Zoo every day during the summer when zucchini is everywhere!!
- Strawberries I don’t know why I haven’t thought to add strawberries to zucchini bread before now! It is the best combo. And a great way to use up those extra strawberries.
- Pecans or walnuts are optional but, always add that little extra something to most quick bread recipes. I used pecans here.
- Honey adds a little sweet!
- Cinnamon! I wasn’t sure but, it goes really well with strawberries.
All that is left is the typical wet & dry ingredients.
How to make Strawberry Frosting
First of all this is the easiest to make. Room temperature butter, powdered sugar, water or milk, and freeze dried strawberries ground to a powder are the ingredients. It takes two minutes to mix everything together!
Why use Freeze Dried Strawberries?
One main reason is that they are a powder with no extra liquid! Which makes this frosting come together so much easier. The color from freeze dried strawberries is amazing and they give a really great fresh strawberry flavor. This frosting can be left at room temp for several hours with no problems if you use water instead of milk!
Frosted Strawberry Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 large eggs
- 1 ½ cups granulated sugar
- ¾ cup honey
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups strawberries, hulled and halved
- 2 cups zucchini, shredded drain on paper towels and sqeeze out liquid
- 1 cup pecans, chopped
- STRAWBERRY FROSTING
- ½ cup freeze dried strawberries, ground
- ¼ cup unsalted butter, room temperature
- 2-3 cups powdered sugar
- 3-4 tbsp water or milk
- ¼ tsp salt
Instructions
- Preheat oven to 350°. Spray one 9 x 5 x 3 inch loaf pan with baking spray.
- Shred zucchini, remove tops from strawberries and slice into halves or quarters. Chop pecans and set aside.
- In a large mixing bowl stir the first 5 ingredients together.
- Add eggs, sugar, honey, oil, and vanilla extract. Mix until everything is combined.
- Stir in zucchini, strawberries, and pecans.
- Pour into the prepared loaf pan and bake for about 1 hour. Or until a wooden pick comes out clean.
- Remove bread from pan and cool completely on a wire rack. Frost with a small offset spatula(optional).
- Strawberry Frosting
- In large mixer bowl mix all ingredients together until combined well. I let the mixer go for 1-2 minutes for a smoother frosting.
- Frost completely cooled bread.