Ingredients
The following ingredients have 4 Servings
- 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)
Instruction
- 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.
