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Healthy Peach Zucchini Bread: Your Perfect Summer Quick Bread Recipe

Embrace the vibrant flavors of summer with this incredibly moist and flavorful Healthy Peach Zucchini Bread. This delightful quick bread is not just a treat for your taste buds but also a smart way to enjoy wholesome ingredients. Bursting with sweet, juicy peaches and nutritious zucchini, it’s the ideal choice for a satisfying breakfast, a delightful brunch, or a guilt-free snack any time of day. Prepare to fall in love with a bread that tastes utterly indulgent while secretly being packed with goodness!

Why You’ll Adore This Peach Zucchini Bread

This recipe transforms simple, fresh ingredients into a truly special loaf. What makes it stand out? It’s a harmonious blend of textures and tastes, offering a subtly sweet profile with a tender crumb. Here are just a few reasons this healthy peach zucchini bread will become a staple in your kitchen:

Unbelievably Moist: Thanks to the inclusion of Greek yogurt and shredded zucchini, this bread achieves a moistness that’s hard to beat. Each slice is incredibly tender and never dry.
Nutrient-Rich Goodness: We’re sneaking in healthy elements like whole wheat flour, protein-packed Greek yogurt, and nutrient-dense zucchini. It’s baking smarter without sacrificing flavor.
Hidden Veggies: The zucchini blends seamlessly into the bread, contributing to its moisture without imparting any noticeable “vegetable” flavor. It’s the perfect way to get picky eaters (or even yourself!) to enjoy more greens.
Bursting with Peach Flavor: Juicy peach bits are generously distributed throughout the bread, delivering a burst of sweet, summery flavor in every bite. Whether you use fresh or canned, the peach essence shines through.
Simple to Make: As a quick bread, there’s no yeast or kneading involved. Just mix your wet and dry ingredients, combine, and bake! It’s perfect for beginner bakers and seasoned pros alike.
Versatile & Adaptable: While peaches are the star, this recipe is incredibly adaptable. Feel free to experiment with other fruits or add-ins to make it your own.

It’s truly a testament to how delicious healthy food can be when prepared with care and creativity. You won’t believe it contains whole wheat flour or Greek yogurt – that’s how good it tastes!

The Magic of Zucchini in Baking

Many people, understandably, have reservations about adding vegetables to their baked goods. Perhaps you’ve encountered zucchini in savory dishes and developed a particular opinion of its taste. However, when baked into sweet treats like this bread, zucchini performs a remarkable transformation. It essentially disappears, leaving behind only its incredible moisture. You won’t taste the zucchini, but you’ll certainly appreciate the bread’s tender texture and lighter feel.

This culinary “hide-and-seek” is particularly useful for those who might typically shy away from green vegetables. My husband, for instance, views salad with suspicion but happily devours baked goods with hidden zucchini. It’s a common phenomenon – the appeal of a sweet dessert often outweighs any initial apprehension about a green ingredient! This recipe brilliantly leverages zucchini’s moisture-retaining properties, making for a truly irresistible bread that satisfies all palates.

Choosing Your Peaches: Fresh vs. Canned

For this recipe, you have the flexibility to use either fresh or canned peaches, depending on what’s available and your preference. Both options will yield delicious results.

Fresh Peaches: If peaches are in season, fresh is always a wonderful choice. Their natural sweetness and firm texture bring an unparalleled brightness to the bread. Make sure to choose ripe, fragrant peaches. Peel and finely chop them for the best results. You might even lightly mash some of the pieces to release more juice and flavor into the batter.
Canned Peaches: Don’t have fresh peaches on hand? Canned peaches work beautifully! They are convenient and retain a lovely peachy flavor. The most crucial step when using canned peaches is to drain them very well to avoid adding excess moisture to your batter. You can even gently press them in a sieve or pat them dry with paper towels.

Whether fresh or canned, the goal is to infuse every slice with that classic, luscious peach taste, perfectly complementing the subtle zucchini.

Ingredients You’ll Need

Crafting this delightful peach zucchini bread requires a simple list of readily available ingredients:

All-purpose flour
Whole wheat flour
Baking soda
Baking powder
Cinnamon
Salt
Shredded zucchini (about 1 medium zucchini)
Peaches, fresh or canned (drained if canned, chopped small and some “smooshed” for flavor)
Brown sugar
Granulated sugar
Greek yogurt (plain)
Eggs
Oil of choice (canola, coconut (melted and cooled), or olive oil)
Optional: Additional ½ cup diced peaches for topping

Step-by-Step: How to Make Peach Zucchini Bread

Follow these straightforward steps to bake your perfect loaf of healthy peach zucchini bread:

Prepare your oven and pan: Preheat your oven to 325°F (160°C) with the oven rack positioned in the middle. Line a 9×5 inch loaf pan with two sheets of parchment paper, one running lengthwise and one widthwise, ensuring they fit snugly and overhang slightly for easy removal.
Shred and drain zucchini: Using the coarse holes of a box grater, shred your zucchini (skin included for extra nutrients!). Place the shredded zucchini in a clean dish towel or strong paper towels and firmly squeeze out as much excess moisture as possible. This crucial step prevents a soggy bread. Set aside.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Ensure they are well combined.
Mix wet ingredients: In a separate bowl, combine the squeezed shredded zucchini, chopped and partially mashed peaches, brown sugar, granulated sugar, Greek yogurt, eggs, and your chosen oil. Mix until thoroughly blended.
Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix, as this can lead to a tough bread. A few small lumps are perfectly fine.
Fill the pan and add topping (optional): Transfer the batter evenly into your parchment-lined loaf pan. If desired, scatter an additional ½ cup of diced peaches down the center of the loaf for an extra burst of fruit on top.
Bake: Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out with only a few moist crumbs attached.
Cool: Allow the bread to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely for at least another 10-15 minutes before slicing. This allows the bread to set properly.
Slice and serve: Once cooled slightly, slice the bread into generous pieces and enjoy!

Storing Your Peach Zucchini Bread

To keep your healthy peach zucchini bread fresh and delicious:

Room Temperature: Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
Refrigerator: For extended freshness, store the bread wrapped in plastic wrap or in a sealed bag in the refrigerator for up to 5 days.
Freezing: This bread freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or gently warm individual slices in the microwave or toaster oven.

Tips for the Best Peach Zucchini Bread

Don’t skip squeezing the zucchini: This is arguably the most important step for a moist, not soggy, bread. Zucchini holds a lot of water, and removing the excess ensures your bread bakes properly.
Measure flour correctly: For accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and can result in too much flour.
Avoid overmixing: Overmixing develops the gluten in the flour, leading to a tough bread. Mix until the wet and dry ingredients are just combined.
Test for doneness: Ovens can vary, so always rely on the toothpick test. If it comes out clean or with a few moist crumbs, your bread is ready.
Cool properly: Allowing the bread to cool in the pan for a bit, then fully on a wire rack, helps it set and makes it easier to slice without crumbling.
Customize your spices: While cinnamon is classic, a pinch of nutmeg or a dash of ginger can also enhance the peach flavor beautifully.

Variations to Explore

This recipe provides a fantastic base for creativity. Here are a few ideas to customize your peach zucchini bread:

Nutty addition: Fold in ½ cup of chopped walnuts or pecans for added texture and a rich, nutty flavor.
Spice it up: Add a ¼ teaspoon of ground nutmeg or cardamom to the dry ingredients for an extra layer of warmth.
Citrus zest: Grate in the zest of one lemon or orange to brighten the flavors and complement the peaches.
Berry medley: Swap out half the peaches for blueberries, raspberries, or chopped strawberries for a mixed fruit loaf.
Chocolate chip surprise: For a decadent twist, stir in ½ cup of mini chocolate chips or white chocolate chips.
Glaze it: Drizzle a simple glaze made from powdered sugar and a touch of milk or lemon juice over the cooled bread for extra sweetness.

Regardless of how you choose to make it, peaches remain one of summer’s ultimate pleasures. This quick peach zucchini bread is a truly super yummy way to celebrate the season’s bounty!

Recipe: Healthy Peach Zucchini Bread

By 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.

4.41 from 30 votes

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup shredded zucchini (1 medium zucchini), squeezed dry
1 cup peaches, fresh or canned (drained if canned, chopped small and some mashed)
½ cup brown sugar
¼ cup granulated sugar
½ cup Greek yogurt
2 large eggs
6 tablespoons oil (canola, coconut melted/cooled, or olive)
Optional: ½ cup chopped peaches for topping

Instructions

Preheat oven to 325°F (160°C) with the oven rack in the middle position.
Line a 9×5 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 & mashed peaches, sugars, Greek yogurt, eggs, and oil together in a bowl, then add to the flour mixture. Fold until just combined.
Transfer the batter to the parchment-lined loaf pan. Add ½ cup diced peaches to the center of the bread, making a row down the middle with the peaches (optional).
Bake for 60-70 minutes, or until a wooden skewer 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 before slicing.
Slice and serve.
Bread can be stored at room temperature for up to 3 days, and in the fridge for up to 5 days. Wrap tightly in plastic wrap or place in a ziplock bag.

Tried This Recipe? Let us know how it was by commenting below!

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