Surprisingly, I could not taste the peaches in this bread. If you make this, I recommend cutting some of your peaches into chunks and folding them into the batter so you get a distinct peach flavor. I also should have baked it for a little bit longer because my bread was a bit soggy (you can combat this by squeezing all the liquid out of your shredded zucchini). The flavors of the spices came out nicely, as I could taste the ginger, cinnamon and cloves. They reminded me of a pumpkin spice bread or sweet potato bread.
All in all, this bread was just OK. I am glad I tried it, but I am not sure that I will be making it again. The next time I have zucchini, I'm definitely going to make these eggless Nutella stuffed chocolate chunk muffins. Those were a huge hit in my house, and it was a fantastic way to get Addie to eat her vegetables at home.
Peach zucchini bread
- 1¼ cup flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg and or cloves
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- ½ to ¾ cup sugar
- ½ cup pureed fresh peaches
- 1 teaspoon vanilla extract
- 2 cup zucchini, grated (about 2 medium zucchini)
Preheat your oven to 350 degrees F.
Grease a standard 9"x5" loaf pan and set aside.
In a medium sized bowl, whisk together the flour, salt, cinnamon, nutmeg/cloves, ginger, baking powder and baking soda. Set aside.
In a large bowl, whisk together the eggs, sugar, peaches and vanilla. Gently fold in the dry ingredients until no streaks remain. Add the grated zucchini and mix until just combined (do not over mix).
Transfer the batter to your prepared loaf pan and bake in your preheated oven for 45 minute or until a toothpick inserted in the center comes out clean.
Allow the bread to cool completely before slicing and serving. Bread should be stored in an airtight container and will keep for several days.
Yield: One 9"x5" loaf (about 10-12 slices)
Source: Teacher by Day Chef by Night; originally adapted from Muffin Bites