Easy Peach Zucchini Bread
This moist peach zucchini bread is soft and sweet with hints of cinnamon and chunks of juicy peaches.
Servings: 12 slices
Calories: 128kcal
Ingredients
- ⅓ cup unsweetened applesauce
- ¼ cup almond milk unsweetened, plain
- 1 tablespoon ground flaxseeds
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini ~ 1 medium zucchini (don't blot)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 medium peaches 1 diced, 1 sliced thinly for on top
Instructions
- Preheat the oven to 350 degrees F or 176 C. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
- In a large bowl, add the applesauce, almond milk, ground flaxseeds, white sugar, brown sugar and vanilla. Whisk well until combined.
- Add grated zucchini to the bowl (No need to blot). Stir the zucchini into the wet ingredients.
- Add the flour to the wet ingredients. On top of the flour add the baking powder, baking soda, salt, cinnamon, and nutmeg. Gently fold ingredients together and don’t overmix (or it could become dense!)
- Fold in diced peaches. Pour into the prepared pan. Smooth the top with the back of a spoon. Layer thin slices of peaches on top (optional). *Alternatively you can dice both peaches and add to your bread for extra peachy zucchini bread!*
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 1 hour then transfer the loaf to cooling rack.
- For neat slices, let it cool completely.
Notes
Storage:
Allow the zucchini bread to cool completely before storing it. This helps prevent moisture buildup, which can lead to a soggy bread (we don't want that!).
Wrap the cooled zucchini bread tightly in plastic wrap or aluminum foil (make sure it's fully covered so it doesn't dry out). You can also place the zucchini bread in an airtight container.
Peach zucchini bread can sit on the counter for 3-4 days (if environment is too hot). If it's summertime and your kitchen is warm, consider keeping it in the fridge (can last up to a week).
Freeze your peach zucchini bread for up to 3 months by wrapping it tightly in aluminum foil multiple times. Let it defrost in the fridge for 24 hours before slicing.
FAQ:
Can I use other types of fruit in this zucchini bread?
Yes, you can also try out raspberries, strawberries, diced apples or pears for another delicious flavor!
Why did my bread come out mushy in the middle?
I highly recommend baking at least 45 minutes (up to 55 minutes). Make sure to insert the toothpick directly in the center to check to any wet batter. If you add the sliced peaches on top make sure to check right next to the peach (it is more likely be undercooked near these peaches).
Can I use frozen peaches?
Yes, just make sure they are fully defrosted and drained before adding to the mixture.
Nutrition
Calories: 128kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 191mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg