Frosted Strawberry Zucchini Bread
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!
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.