Preheat the oven to 350°F.

Grate the zucchini on the large holes of a box grater and set aside.

Dice the strawberries into small bite-sized pieces and set aside.

In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Stir to combine.

In a separate bowl, add the vegetable oil, buttermilk, egg, and vanilla extract. Whisk well for 1-2 minutes to incorporate all the ingredients.

Add the granulated sugar and brown sugar to the wet ingredients. Whisk until the mixture is smooth.

Pour the wet ingredients into the dry ingredients. Stir until the batter is fully combined, with no dry ingredients remaining.

Toss the diced strawberries in a tablespoon of flour, then fold in the zucchini and strawberries gently into the batter.

Line an 8×4 loaf pan with parchment paper and pour the batter into the prepared pan.

Bake the bread in the preheated oven for 55-60 minutes, until a toothpick inserted into the middle comes out clean.

Allow the bread to cool in the pan for about 5-10 minutes, then remove to a cooling rack.