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5 from 2 votes

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.
Author: Kim Lange


  • 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


  • 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.