Strawberry Zucchini Bread

A few days ago, one of my neighbors stopped by to tell us that he and his wife would be leaving town for a couple of days due to a family crisis. When they arrived home I wanted to have something nice to greet them after their tough trip. So, of course I turn to food! I had a couple of huge zucchinis that I needed to use up and zucchini bread is one of my kids favorite snacks, so I made a couple of loaves of bread. One for my neighbors and one for us. The bread didn’t last long in my house and the kids came in from playing outside today asking for more. I had one last HUGE zucchini to do something with and to switch things up a bit I put a twist on the classic zucchini bread. Now that I have made it with strawberries, I don’t think I can go back to the classic!

Strawberry Zucchini Bread

 

2 zucchinis (or 1 huge!)- about 4 cups shredded

1 lb. of strawberries

4-6 eggs depending on size (my hens lay medium size, so I used 6)

2 cups of sugar

4 cups of whole wheat flour

3 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 tsp. cardamom

2 cups of walnuts

Preheat oven to 350 degrees. Spray 2 loaf pans with non stick spray and set to the side. In a food processor fitted with the shredding blade, shred all of the zucchini (if you are glutton for punishment, I guess you could shred it by hand!). Place the shredded zucchini into a large mixing bowl. Next, add the strawberries with the stems and leaves removed, to the food processor and pulse until smooth. Add the pureed strawberries to the zucchini. Then add the eggs, sugar and mix. In a smaller bowl, mix together the flour, baking powder, baking soda, salt, cardamom and walnuts. Incorporate the dry ingredients into the large mixing bowl with the zucchini and strawberries, keep mixing until fully combined. Pour the batter equally into the two prepared loaf pans and place in the oven for about 50 minutes. You can easily cut this recipe in half to make only one loaf…but why only make one? You can always share with a neighbor!

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