A delightful and aromatic Strawberry Matcha Bread recipe, perfect for a cozy afternoon treat. This bread features sweet strawberries coated in cornstarch to prevent sinking, combined with the earthy notes of matcha and a hint of lemon zest, all baked to golden perfection and dusted with powdered sugar.
8 Portions · 1,069 g
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Preheat your oven to 180°C (350°F) with the fan on. Prepare a loaf pan or baking tray by spraying it generously with Avocado Oil Spray.
Wash and cube your strawberries. In a small bowl, gently toss the cubed strawberries with 1 tablespoon of cornstarch. This helps prevent them from sinking to the bottom of the batter during baking.
In a large mixing bowl, whisk together the eggs, milk, olive oil, and maple syrup until well combined.
Add the vanilla sugar, lemon zest, and soda bicarbonate to the wet ingredients and mix thoroughly.
Gradually add the flour to the wet mixture, mixing until just combined and the batter is thick but still pourable. Be careful not to overmix.
Stir in the matcha powder until it's evenly distributed and the batter has a beautiful green hue.
Gently fold in the cornstarch-coated strawberries into the batter. Try not to crush them.
Pour the prepared batter into your greased loaf pan or baking tray.
Bake in the preheated oven for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool completely in the pan before transferring it to a wire rack.
Once cooled, dust generously with powdered sugar.
Slice and enjoy your delicious Strawberry Matcha Bread, perhaps with a glass of aromatic cappuccino!
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