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.
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!
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
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.