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Summer Strawberry Zucchini Bread

Gluten Free Summer Strawberry Zucchini Bread Recipe

Growing up, zucchini bread was a summer staple in my home I looked forward to the smell of fresh zucchini bread coming out of the oven, perfectly moist, and soft. 

Then I went gluten free and the luxury of classic, fresh zucchini bread was now gone. This summer, I set out on a quest to recreate my favorite summer strawberry zucchini bread—100% gluten free.

Summer Strawberry Zucchini Bread by The Local Sprout

This summer strawberry zucchini bread is:

Soft

Moist

Vibrant

Naturally sweetened

Easy-to-make

Protein packed

& super summery

If you’re looking for an easy summer breakfast, new snack, or healthy weeknight treat, this summer strawberry zucchini bread is for you!

Summer Strawberry Zucchini Bread Recipe

With only a dozen delicious ingredients you can have this perfect loaf on your table tonight!

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my peanut butter banana bread, lemon blueberry muffins, mango poppy seed muffins, or banana-blueberry muffins.

Summer Strawberry Zucchini Bread

Summer Strawberry Zucchini Bread

If you’re looking for an easy summer breakfast, new snack, or healthy weeknight treat, this summer strawberry zucchini bread is for you. With only a dozen delicious ingredients you can have this perfect loaf on your table tonight!
Prep Time15 mins
Active Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Side, Snack
Cuisine: Gluten Free
Yield: 12 slices

Materials

  • 1 1/2 cup chickpea flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/3 cup honey or sub maple syrup
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla
  • 1 medium-sized zucchini shredded (about 1 1/2 cup)
  • 1 cup sliced strawberries fresh or frozen

Instructions

  • Preheat oven to 350 degrees F. Grease a bread pan well. Line with baking parchment paper if desired—this makes removing the bread easier.
  • In a large bowl, whisk together the chickpea flour, coconut flour, arrowroot powder, baking powder, baking soda, and salt
  • In a separate bowl, whisk together eggs, honey, coconut oil, and vanilla until well combined.
  • Pour liquid ingredients over dry ingredients and stir until combined.
  • Gently fold in zucchini and sliced strawberries.
  • Pour batter into bread pan and bake for 45-55 minutes or until bread is golden and inserted toothpick comes out clean.
  • Let bread rest in pan for 10-15 minutes and transfer to cooling rack. Allow to cool for another 20 minutes before cutting and serving.
  • Bread will keep in airtight container on counter for up to 3 days or in refrigerator for up to a week.

Notes

Nutrition Information is a rough estimate of 1/12 of the recipe.

Nutrition

Calories: 137kcal | Carbohydrates: 16.8g | Fat: 6.4g | Saturated Fat: 4.4g | Cholesterol: 16.8mg | Sodium: 174mg | Fiber: 1.4g | Sugar: 9.7g

The Local Sprout

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