Healthy Peach Zucchini Bread

This Healthy Peach Zucchini Bread is perfect for summer-time snacking.  So good, so moist and so full of yummy, healthy ingredients that taste wonderful in this delicious quick bread.

Enjoy the benefits of Greek yogurt, a whole wheat flour and all-purpose flour mixture, fresh grated zucchini and juicy peach bits throughout this bread.

Don’t you love it when healthy food with amazing taste go hand-in-hand?

It’s the best!  Mostly because you wouldn’t ever guess it has whole wheat flour in it or Greek yogurt, but it does!

Oh did I mention, you won’t taste the zucchini?

The zucchini is pretty mild, but it does have a taste you either like or don’t when you eat it raw or cooked.  But I’ve found when you bake with it in baked goods, you most likely are not going to taste it, but you can see it.

So many people freak out when green veggies are even mentioned or in their sight!

My husband is one of those people. He freaks out when he sees me enjoy eating a salad.  He doesn’t understand how I can even enjoy it?  (Even though he will pick out my tomatoes and croutons for his own liking.)  *eye roll*

But, if I bake it in dessert, he will eat it.  Does that make sense?

And they say women are complicated?  Hmm…

I had some canned peaches, so I added some cut up luscious peach bits to give this bread that classic peachy flavor with the zucchini bread. But you could add in any fruit you want to that sounds good to you that you might have on hand.

If you have an abundance of zucchini, (’tis the season), you need to check out this Lovely Lemon Zucchini Bread, these Fudgy Dark Chocolate Chip Zucchini Muffins {Healthy too!}, these Cream Cheese Frosted Chocolate Zucchini Cupcakes and these Applesauce Zucchini Cake Bars with Salted Caramel Pecan Glaze. 

Peaches are one of summer’s ultimate pleasures, so this is a great way to use peaches and zucchini together in this super yummy quick bread!

I hope you give it a try!

Healthy Peach Zucchini Bread

Kim Lange

This Healthy Peach Zucchini Bread is perfect for summer-time snacking.  So good, so moist and so full of yummy, healthy ingredients that taste wonderful in this delicious quick bread.

4.5 from 12 votes

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Ingredients

  

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup shredded zucchini 1 medium zucchini
• 1 cup peaches fresh or canned chopped small and smoosh some too (if canned, drain juice from peaches)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup Greek yogurt
• 2 large eggs
• 6 tablespoons oil any type canola, coconut, melted and cooled or olive
• Optional: ½ cup peaches chopped on top

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup shredded zucchini 1 medium zucchini
• 1 cup peaches fresh or canned chopped small and smoosh some too (if canned, drain juice from peaches)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup Greek yogurt
• 2 large eggs
• 6 tablespoons oil any type canola, coconut, melted and cooled or olive
• Optional: ½ cup peaches chopped on top

Instructions

 

• Preheat oven to 325 degrees, with the oven rack in the middle position.
• Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit.
• Shred zucchini, including outside skin, using the coarse holes on a box grater, then place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
• In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
• Mix together the shredded zucchini, chopped up & smooshed peaches, sugars, Greek yogurt, eggs, and oil together in a bowl, then add to flour. Fold until combined.
• Transfer the batter to the parchment lined loaf pan.  Add 1/2 cup diced up peaches to center of bread making a row down the middle with the peaches.
• Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached.
• Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes.
• Slice and serve.
• Bread can be stored room temp up to 3 days, and fridge up to 5 days. Wrap in plastic wrap or ziplock it.

Tried this recipe?Let us know how it was!