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Strawberry Zucchini Bread

I love my vegetables, especially when they are paired with fruit and folded into a batter. Better yet, make those vegetables portable and very attractive to the younger set. Introducing: The Fruity Veggie Bread. Between our garden and the farmers market, we're knee deep in squash and fruit, and this recipe makes great use of both. You can easily replace the strawberry jam with peach, apricot or even applesauce!

When working with vegetables such as zucchini or carrots (and even super ripe bananas when making banana bread), keep in mind that letting the batter sit for a while will cause them to soften. You’ll want to bake this and similar batters soon after adding the vegetables to prevent the sugar from breaking these down and pulling their moisture out.


Rhubarb Strawberry Cobbler

10 Strawberry Lunches

Strawberry-Rosé Spritzer


3/4 cup plus 2 tablespoons flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 egg

1/4 cup vegetable oil

1/3 cup sugar

1/4 cup strawberry jam

1 cup grated zucchini

1/2 cup sliced strawberries


1. Whisk together your flour, salt, baking powder, baking soda and cinnamon.

2. In another bowl, whisk together the egg, oil, sugar and jam. Add the zucchini, and mix until combined.

3. Fold in flour and mix until just combined.

4. Pour into muffin pans or molds and bake at 350 degrees for 15 to 20 minutes for smaller loaves and 35 to 45 minutes for larger loaves. Before baking, arrange strawberry slices over the batter.

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